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Chili Lime Pork Medallions – paleo recipe
Stav Kogan

Chili Lime Pork Medallions

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2-3 lb pork tenderloin, sliced into ¾-inch-thick medallions
  • 3 TBSP lime juice

Method
 

  1. Zest of 1 lime
  2. ¼ cup olive oil
  3. 1 TBSP honey
  4. 1 tsp apple cider vinegar
  5. 1 small shallot, minced
  6. 2 cloves garlic, minced
  7. ¼ cup packed fresh cilantro
  8. ¾ tsp granulated onion
  9. ¼ tsp chipotle chili powder
  10. ½ tsp chili powder
  11. ½ tsp sea salt
  12. ¼ tsp freshly ground black pepper FOR SERVING DAY
  13. 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).
  14. Remove the air, and seal the bag.
  15. Refrigerate until needed.
  16. In a food processor, purée the sauce ingredients until blended and smooth.
  17. Place the sauce in an airtight container (#2), and refrigerate until needed.
  18. 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.
  19. In an electric skillet set to medium heat, heat the coconut oil.
  20. Place the pork in the skillet, and cook for 1-2 minutes or until it has browned on one side.
  21. 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.
  22. Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
  23. 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.
  24. 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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