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Servings:

Dominican Pan Seared Pork Tenderloin Medallions

These easy Dominican Pan-Seared Pork Tenderloin Medallions are absolutely amazing. So tender and flavorful you’ll be craving them for days after. Trust me!

Total Time

2hr 35min

0.0

0 Ratings

Author: Belqui's Twist

Servings:

Ingredients

•

Pork Tenderloin

•

2 Tbsp

Soy Sauce

•

Lime , juiced

•

1/2 tsp

Ground Oregano

•

2 Tbsp

Adobo Seasoning

•

1 Tbsp

Garlic , minced

•

1/2

Yellow Onion , sliced

•

1/2

Red Bell Pepper , sliced

•

1/2

Green Bell Pepper , sliced

•

1/2

Orange Bell Pepper , sliced

•

2 Tbsp

Chopped Fresh Cilantro

•

4 Tbsp

Corn Oil

Cooking Instructions

Remove as much fat and the thin skin off of the Pork Tenderloin (2) .

Slice into 1 1/2-inch medallions and place in a large bowl.

Add Soy Sauce (2 Tbsp) , Lime (1) , Ground Oregano (1/2 tsp) , Adobo Seasoning (2 Tbsp) , and Garlic (1 Tbsp) . Mix well.

Refrigerate for at least 2 hours or overnight for optimum flavor.

In a large skillet, add Corn Oil (4 Tbsp) and heat over medium-high heat. Add pork in a single layer and cook about 5 minutes before turning over.

Once turned over, add Red Bell Pepper (1/2) , Green Bell Pepper (1/2) , Orange Bell Pepper (1/2) , and Yellow Onion (1/2) .

Raise heat to high to get some color on the pork and continue cooking for about another 10 minutes, turning if needed.

Sprinkle Fresh Cilantro (2 Tbsp) and transfer to a serving dish. This can be served over white rice and beans or with a side salad.

Nutrition Per Serving

CALORIES

FAT

9.4 g

PROTEIN

0.5 g

CARBS

0.8 g