Cumin-Lime Pork Cutlets

Name: Cumin-Lime Pork Cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1.5 pound pork tenderloin (trimmed and cut into 1/2-inch thick medallions); 2 tablespoon lime juice; 1 tablespoon olive oil; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 can black beans (rinsed and drained); 1 cup brown rice (cooked); 0.25 cup fresh cilantro (chopped)

Lean pork tenderloin cutlets quickly seared with a bright and zesty cumin-lime marinade, served with black beans and brown rice for a fresh and flavorful high-protein, low-fat meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Latin
Difficulty: Easy
Cost: $2.72/serving

Dietary

High-Protein
Low-Fat
Nut-Free
Dairy-Free
Gluten-Free
Soy-Free
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound pork tenderloin (trimmed and cut into 1/2-inch thick medallions)
2 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 can black beans (rinsed and drained)
1 cup brown rice (cooked)
0.25 cup fresh cilantro (chopped)

Instructions

Pat the 1 1/2 pounds pork tenderloin medallions dry. In a shallow dish, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the pork medallions and toss to coat. Let marinate for 5-10 minutes while you prepare other components.
While pork marinates, warm 1 can rinsed and drained black beans on the stovetop or in the microwave. Prepare 1 cup cooked brown rice if not already done.
Heat a large non-stick skillet over medium-high heat. Add the marinated pork medallions (discard any remaining marinade) and sear for 2-3 minutes per side, until golden brown and cooked through (internal temperature of 145°F / 63°C).
Divide the black beans and brown rice among four plates. Top with the seared cumin-lime pork cutlets. Garnish with 1/4 cup chopped fresh cilantro, if desired. Serve immediately.

Notes

Pork tenderloin cooks very quickly due to its leanness, so be careful not to overcook. This meal is best enjoyed fresh but can be packed for lunch the next day; ensure pork is fully reheated.

Nutrition (per serving)

Calories: 399
Protein: 42.5 g
Carbohydrates: 33.2 g
Fat: 10.7 g
Fiber: 6 g
Sodium: 756 mg
Saturated Fat: 2.8 g
Sugar: 1 g
Cholesterol: 113 mg