Citrus Spiced Pork Tenderloin with Sautéed Broccoli
Succulent pork tenderloin marinated in vibrant citrus and a unique Caribbean spice blend, pan-seared to perfection and served with crisp sautéed broccoli.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Caribbean
- Difficulty: Easy
- Cost: $2.89/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Carb
- Low-Sodium
- Low-Fat
- High-Protein
Tags
- sauté
- quick
- healthy
- spicy
- savory
- tangy
Ingredients
- 1 pound pork tenderloin (trimmed)
- 1.5 pound broccoli florets
- 2 tablespoon lime juice (freshly squeezed)
- 1 tablespoon orange juice (freshly squeezed)
- 2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper (freshly ground)
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper
Instructions
- Slice the pork tenderloin into 1/2-inch thick medallions. In a small bowl, whisk together the lime juice, orange juice, dried thyme, garlic powder, onion powder, black pepper, ground allspice, and cayenne pepper.
- Toss the pork medallions with the spice mixture to coat evenly. Allow to marinate for 5 minutes while preparing broccoli.
- Heat a large non-stick skillet over medium-high heat. Add the seasoned pork medallions and pan-sear for 2-3 minutes per side, until browned and cooked through. Remove pork from skillet and keep warm.
- Add the broccoli florets to the same skillet. Add 1/4 cup of water, cover, and steam for 3-4 minutes until tender-crisp. Remove lid and sauté for 1-2 minutes until any remaining water evaporates.
- Divide the pork and broccoli into 4 portions and serve immediately.
Notes
Ensure the pork tenderloin is cooked to an internal temperature of 145°F for optimal tenderness and safety. Using fresh citrus juice adds brightness and avoids excess sodium.
Nutrition (per serving)
- Calories: 240
- Protein: 37.5 g
- Carbohydrates: 16.3 g
- Fat: 2.5 g
- Fiber: 6.8 g
- Sodium: 75 mg
- Saturated Fat: 0.8 g
- Sugar: 5.2 g
- Cholesterol: 105 mg