Cumin-Lime Pork Tenderloin with Fluffy Rice and Roasted Asparagus

Name: Cumin-Lime Pork Tenderloin with Fluffy Rice and Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 pound pork tenderloin (cut into 1-inch thick medallions); 0.75 cup long-grain white rice (uncooked); 0.75 pound asparagus (trimmed); 2 tablespoon olive oil; 1 lime (juiced); 3 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 2 tablespoon fresh cilantro (chopped)

Juicy pork tenderloin medallions seasoned with aromatic cumin, oregano, and fresh lime, served with steamed white rice and roasted asparagus spears.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Peruvian
Difficulty: Easy
Cost: $4.76/serving

Dietary

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

Ingredients

1 pound pork tenderloin (cut into 1-inch thick medallions)
0.75 cup long-grain white rice (uncooked)
0.75 pound asparagus (trimmed)
2 tablespoon olive oil
1 lime (juiced)
3 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 teaspoon kosher salt
0.5 teaspoon black pepper
2 tablespoon fresh cilantro (chopped)

Instructions

Combine 1 1/2 cups water, long-grain white rice, and 1/4 teaspoon of the kosher salt in a small saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 18 minutes until tender and water is absorbed. Fluff with a fork.
Preheat oven to 400°F. Toss trimmed asparagus on a baking sheet with 1/2 tablespoon of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Roast for 12 minutes until tender and lightly browned.
In a bowl, toss pork tenderloin medallions with lime juice, minced garlic, ground cumin, dried oregano, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper.
Heat remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 to 4 minutes per side until golden brown and cooked to an internal temperature of 145°F. Remove from heat and rest 3 minutes.
Serve the seared pork medallions over fluffy white rice with roasted asparagus on the side, garnished with fresh cilantro.

Notes

Pork tenderloin is lean and cooks quickly; cook just until 145°F for maximum juiciness.

Nutrition (per serving)

Calories: 674
Protein: 55.1 g
Carbohydrates: 66.3 g
Fat: 22.3 g
Fiber: 6.9 g
Sodium: 1304 mg
Saturated Fat: 5 g
Sugar: 4.7 g
Cholesterol: 150 mg