Flavorful and quick cooking, this recipe is great for a weeknight or a special occasion!
6people
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Ingredients
To make the Chili Lime Sauce
3Tlime juice
1zest from lime
¼cupolive oil
1Thoney
1teaspoonapple cider vinegar
1small shallot
¼cupfresh cilantro, packed
¾teaspoonminced onion
¼teaspoonchipotle chili powder
½teaspoonsea salt
¼teaspoonblack pepper
To prep the Pork Tenderloin
2poundspork tenderloin cut into ¾" medallions
2 Tolive oil, for cooking
Instructions
Chili Lime Sauce
Place all ingredients except for pork into a blender or food processor and puree.
Set aside
Cooking Instructions
Bring 2 T. olive oil to medium heat in skillet.
Season medallions with salt and pepper to taste.
Brown both sides of pork in skillet, 1 - 2 minutes per side.
Pour contents of chili lime puree in with pork and cook, stirring occasionally until pork is cooked through, about 4 minutes. Pork should be cooked until 145 degrees.
To make as a freezer meal
First, make your chili lime sauce. Place all ingredients except for pork into a blender or food processor and puree.
Place puree into a labeled quart-size bag to freeze for later.
Cut pork tenderloin into ¾ inch slices. Place into a labeled, gallon sized freezer bag and freeze with the chili lime sauce.
To cook from your freezer, thaw ingredients in your refrigerator overnight. Follow cooking instructions as listed above.
If chipotle chili powder cannot be found, substitute regular chili powder.
Save time by using frozen, pre-chopped onions. (I do it, it's okay!)
Notes
If chipotle chili powder cannot be found, substitute regular chili powder.
Save time by using frozen, pre-chopped onions. (I do it, it's okay!)