cuban

Pan Seared Pork Medallions with Pineapple Mojo and Sauteed Peppers

Name: Pan Seared Pork Medallions with Pineapple Mojo and Sauteed Peppers
Yield: 1 serving
Cuisine: cuban
Ingredients: 279 g pork tenderloin, sliced into medallions; 18 g olive oil; 102 g onion, thinly sliced; 127 g green bell pepper, thinly sliced; 10 g garlic, minced; 114 g pineapple juice; 25 g lime juice; 3 g dried oregano; 1 g ground cumin; 1 g kosher salt; 0.63 g black pepper

This pan-seared dish pairs pork tenderloin, sliced into medallions with green bell pepper, thinly sliced, pineapple juice and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

66 g Protein

38 g Carbohydrates

30 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

279g pork tenderloin, sliced into medallions 332 kcal
18g olive oil 159 kcal
102g onion, thinly sliced 41 kcal
127g green bell pepper, thinly sliced 25 kcal
10g garlic, minced 15 kcal
114g pineapple juice 57 kcal
25g lime juice 8 kcal
1.27 tsp (3g) dried oregano 9 kcal
0.63 tsp (1g) ground cumin 4 kcal
0.63 tsp (1g) kosher salt 0 kcal
0.32 tsp (1g) black pepper 2 kcal

Cooking instructions

pork tenderloindried oreganokosher saltblack pepper
Pat pork dry and season with salt, black pepper, and dried oregano.
pork tenderloinolive oil
Heat olive oil in a skillet over medium-high. Sear pork medallions 3-4 minutes per side until browned and cooked through; transfer to a plate.
oniongreen bell pepper
Lower heat to medium. Add sliced onion and bell pepper; saute 4-5 minutes until softened.
garlicpineapple juicelime juice
Stir in minced garlic for 30 seconds. Add pineapple juice and lime juice; scrape up browned bits and simmer 2 minutes to slightly reduce.
pork tenderloinonionpineapple juicekosher salt
Return pork and any juices to the pan and coat with the pineapple mojo sauce. Taste and adjust salt. Serve hot with the peppers and onions on top.