colombian

Sour Orange Pork with Cassava and Pickled Onion

This pan-seared dish pairs pork tenderloin, sliced with cassava, peeled and chunked, red onion, thinly sliced and sour orange juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

33 g Protein

81 g Carbohydrates

24 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

131g pork tenderloin, sliced 156 kcal
170g cassava (yuca), peeled and chunked 272 kcal
69g avocado, sliced 110 kcal
31g red onion, thinly sliced 12 kcal
35g sour orange juice 16 kcal
12g lime juice 4 kcal
8g olive oil 71 kcal
0.77 tsp (2g) ground cumin 8 kcal
0.77 tsp (2g) dried oregano 6 kcal
0.39 tsp (1g) salt 0 kcal

Cooking instructions

cassava (yuca)
Bring a small pot of salted water to a boil. Add cassava and simmer until tender, 12-15 minutes; drain and keep warm.
pork tenderloinred onionlime juicesalt
Meanwhile, toss red onion with lime juice and a pinch of salt; let it quick-pickle while you cook the pork.
pork tenderloinolive oilground cumindried oreganosalt
Season pork with cumin, oregano, salt, and black pepper. Heat oil in a skillet over medium-high heat.
pork tenderloin
Sear pork until browned and cooked through, 4-6 minutes total, turning once.
sour orange juice
Lower heat and add sour orange juice to the pan; simmer 1-2 minutes, scraping up browned bits to make a light glaze.
pork tenderloincassava (yuca)avocadored onion
Serve pork over cassava with the pickled onion on top. Add avocado on the side and drizzle any pan juices over everything.