Pork with Lime Ecuador
Savor the vibrant flavors of Ecuador with this zesty Pork with Lime recipe! Tender slices of pork loin are marinated in a citrusy blend of fresh lime juice, garlic, cumin, paprika, and oregano, creating a bold and aromatic base. The dish is then brought to life in the skillet with caramelized onions and a drizzle of olive oil, infusing every bite with warm, earthy spices. Finished with a touch of fresh cilantro, this quick, satisfying dish is ready in under an hour, making it perfect for busy weeknights or a flavorful weekend dinner. Pair it with steamed rice, golden plantains, or creamy potatoes for an authentic Ecuadorian feast that’s bursting with tangy, herby goodness. Perfect for those craving a taste of South American cuisine, this recipe is truly a lime-lover’s dream.
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Recipe Information
Ingredients
- 1 lb pork loin
- 4 limes
- 3 garlic cloves
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp oregano
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 onion
- 2 tbsp fresh cilantro
Instructions
Juice the limes into a large mixing bowl. Set aside the lime juice.
Finely mince the garlic and add it to the bowl with the lime juice.
Mix in cumin powder, paprika, oregano, salt, black pepper, and 2 tablespoons of olive oil. Stir well to create the marinade.
Cut the pork loin into 1-inch thick slices. Place the pork slices into the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for better flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Thinly slice the onion. Add it to the skillet and sauté until translucent, about 3-4 minutes.
Remove the pork slices from the marinade, shaking off any excess liquid, and add them to the skillet with the onions.
Cook the pork for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 145°F/63°C).
Pour the remaining marinade into the skillet and let it simmer for 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and garnish the dish with freshly chopped cilantro.
Serve warm with rice, potatoes, or plantains on the side for an authentic Ecuadorian-inspired meal.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.2 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
