This recipe is my personal favorite, not only because it cooks up in a jiffy in a single pan, but also because it looks and tastes like I put a lot of effort into it. Little does everyone know that it takes about 10 minutes to prep and another 5 or 6 minutes to cook! But no one needs to know the details, so let them ooh and ahh over your cooking talents. Then dig into these tangy pork medallions as you look relaxed and fabulous. Mum’s the word.
CONTAINER #1
2-3 pounds (1361 g) pork tenderloin, sliced into ¾-inch-thick medallions
CONTAINER #2 (SAUCE)
3 TBSP (45 ml) lime juice
Zest of 1 lime
¼ cup olive oil
1 TBSP (15 ml) honey
1 tsp (5 ml) apple cider vinegar
1 small shallot, minced
2 cloves garlic, minced
¼ cup packed fresh cilantro
¾ tsp granulated onion
¼ tsp chipotle chili powder
½ tsp chili powder
½ tsp sea salt
¼ tsp freshly ground black pepper
FOR SERVING DAY
2 TBSP (30 ml) coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4
Prep Day:
Place the pork medallions in a 1-gallon zip-top bag (container #1). Remove the air, and seal the bag. Refrigerate until needed.
In a food processor, purée the sauce ingredients until blended and smooth.
Place the sauce in an airtight container (#2), and refrigerate until needed.
Serving Day:
Sprinkle sea salt and pepper into the bag with the pork medallions. Press the pork around in the bag with your hands to spread the salt and pepper.
In an electric skillet set to medium heat, heat the coconut oil. Place the pork in the skillet, and cook for 1-2 minutes or until it has browned on one side. Turn the pork over, and cook for another 1-2 minutes until the other side has browned.
Shake the sauce container to combine the ingredients. Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
Serve the pork with the sauce spooned over the top.
Tip:
We like to buy a bag of salad, olive oil, and lemons at a local grocery store. Squeeze some lemon slices over the salad, and add some olive oil, salt, and pepper. Pair it with the Chili Lime Pork Medallions, and you’ve got a filling, healthy meal in minutes!
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Chili Lime Pork Medallions are juicy, zippy, and on the table fast. Pork tenderloin slices into thick medallions that sear golden in coconut oil and get spooned with a bright, spicy sauce of lime, cilantro, honey, and chipotle that clings to every piece.
Pro Tips
- Slice the tenderloin into ¾-inch-thick medallions — thick enough to stay juicy through the sear, thin enough to cook fast without drying out.
- Purée the sauce until smooth in a food processor so the cilantro, garlic, and shallot distribute evenly in every spoonful rather than sitting in lumps.
- The combination of chipotle chili powder and regular chili powder gives the sauce layered heat: smoky and bright at once.
- Toss the medallions in the bag with salt and pepper first so the seasoning coats every surface before the meat hits the hot pan.
- Lime zest and juice together make the sauce properly citrusy — the zest brings aroma while the juice brings the sharp tang.
Frequently Asked Questions
What cut of pork is best?
Pork tenderloin, sliced into medallions. It's lean and quick-cooking, so keep the pan hot and the cooking time short to keep the centres juicy.
Is this pork recipe paleo?
Yes: pork tenderloin, lime, olive oil, honey, apple cider vinegar, cilantro, garlic, and spices seared in coconut oil. No soy, gluten, or refined sugar.
Can I make the sauce ahead?
Absolutely — purée it and refrigerate for a day or two. The flavours deepen as it sits, and the medallions cook in minutes on serving day.
How do I know when the medallions are done?
Sear until browned on both sides and just cooked through — an internal temperature of about 145°F (63°C) keeps the pork juicy with a slight blush.
Recipe Card
Ingredients
Method
- Zest of 1 lime
- ¼ cup olive oil
- 1 TBSP honey
- 1 tsp apple cider vinegar
- 1 small shallot, minced
- 2 cloves garlic, minced
- ¼ cup packed fresh cilantro
- ¾ tsp granulated onion
- ¼ tsp chipotle chili powder
- ½ tsp chili powder
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper FOR SERVING DAY
- 2 TBSP coconut oil Sea salt to taste Freshly ground black pepper to taste Serves 4 Prep Day: Place the pork medallions in a 1-gallon zip-top bag (container #1).
- Remove the air, and seal the bag.
- Refrigerate until needed.
- In a food processor, purée the sauce ingredients until blended and smooth.
- Place the sauce in an airtight container (#2), and refrigerate until needed.
- Sprinkle sea salt and pepper into the bag with the pork medallions. Press the pork around in the bag with your hands to spread the salt and pepper.
- In an electric skillet set to medium heat, heat the coconut oil.
- Place the pork in the skillet, and cook for 1-2 minutes or until it has browned on one side.
- Turn the pork over, and cook for another 1-2 minutes until the other side has browned. Shake the sauce container to combine the ingredients.
- Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
- Serve the pork with the sauce spooned over the top. Tip: We like to buy a bag of salad, olive oil, and lemons at a local grocery store.
- Squeeze some lemon slices over the salad, and add some olive oil, salt, and pepper. Pair it with the Chili Lime Pork Medallions, and you’ve got a filling, healthy meal in minutes!
