Southwestern Cilantro Pork
Bursting with bold flavors and vibrant ingredients, Southwestern Cilantro Pork is a deliciously zesty dish perfect for weeknight dinners or casual gatherings. Juicy pork tenderloin medallions are marinated in a fragrant blend of fresh cilantro, lime juice, garlic, and smoky spices like cumin and paprika, then seared to golden perfection. Simmered alongside tender slices of red onion and bell peppers in a savory chicken broth, this dish strikes the perfect balance of smoky, tangy, and hearty flavors. Serve it with warm corn tortillas for a taco-inspired twist, or enjoy it on its own for a protein-packed meal. Ready in under an hour, this one-skillet wonder is a must-try for lovers of Southwestern cuisine.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 1 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red onion, sliced
- 2 bell peppers, sliced (any color)
- 0.25 cup chicken broth
- 8 corn tortillas (optional, for serving)
Instructions
Trim any excess fat from the pork tenderloin and slice it into 1-inch-thick medallions.
In a blender or food processor, combine the cilantro, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Blend until smooth to create the marinade.
Place the pork medallions in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to overnight for maximum flavor.
Preheat a large skillet over medium-high heat. Remove the pork medallions from the marinade, allowing excess marinade to drip off, and sear them in the hot skillet. Cook for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
In the same skillet, add the sliced red onion and bell peppers. Sauté for 4-5 minutes until softened.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom of the pan. Return the pork medallions to the skillet and reduce the heat to low. Simmer for 8-10 minutes, allowing the pork to finish cooking and the flavors to meld.
Taste and adjust seasoning if needed. Serve hot with corn tortillas on the side if desired.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 13.2 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 530 mg | 41% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3757 mg | 80% | |
*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.
