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Cuban Style Pork Medallions

 
One serving costs about $4.05 One serving costs about $4.05

$4.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

You can never have too many main course recipes, so give Cuban Style Pork Medallions a try. For $4.05 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 690 calories, 94g of protein, and 30g of fat each. 1 person were impressed by this recipe. If you have cumin, garlic, dash of cloves, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is great. Try Country-Style Pork Medallions, Spicy Korean-style Pork Medallions With Asian Slaw, and Cuban-Style Pork Loin for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp brown sugar
brown sugar
1 handful
1 handful fresh cilantro
fresh cilantro
0.5 tsps
0.5 tsps cinnamon
cinnamon
1 Dash
1 Dash cloves
cloves
1 tsp
1 tsp cumin
cumin
0.44 cloves
0.44 cloves garlic
garlic
0.5 tsps
0.5 tsps garlic powder
garlic powder
0.5 tsps
0.5 tsps black fresh ground pepper
black fresh ground pepper
1
1  lime (juice)
lime (juice)
some
some olive oil
olive oil
4 lb
4 lb pork tenderloin
pork tenderloin
0.5
0.5  red onion
red onion
0.5 tsps
0.5 tsps red pepper flakes
red pepper flakes
1 tsp
1 tsp sea salt
sea salt
1 tsp brown sugar
1 tsp
brown sugar
1 handful fresh cilantro
1 handful
fresh cilantro
0.5 tsps cinnamon
0.5 tsps
cinnamon
1 Dash cloves
1 Dash
cloves
1 tsp cumin
1 tsp
cumin
0.44 cloves garlic
0.44 cloves
garlic
0.5 tsps garlic powder
0.5 tsps
garlic powder
0.5 tsps black fresh ground pepper
0.5 tsps
black fresh ground pepper
1  lime (juice)
1
lime (juice)
some olive oil
some
olive oil
4 lb pork tenderloin
4 lb
pork tenderloin
0.5  red onion
0.5
red onion
0.5 tsps red pepper flakes
0.5 tsps
red pepper flakes
1 tsp sea salt
1 tsp
sea salt

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

  1. Slice the pork thin and place in a large bowl. Combine all of the ingredients for the marinade and toss over the pork. Gently rub the marinade into the pork and let stand in the refrigerator for at least 1 hour.
  2. Heat a large frying pan with a drizzle of olive oil. Place the pork in the heated frying pan and let saut until a beautiful golden on each side, turning only once.
  3. When the pork is done, drizzle a little olive oil again in the pan and add the cilantro, lime zest, garlic and sliced onion. Saut this until the onion is slightly charred and then top over the pork. Squeeze the juice of the zested lime over the pork and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.05
Ingredient
1 teaspoon brown sugar
1 handful fresh cilantro
½ teaspoons cinnamon
1 Dash cloves
1 teaspoon cumin
4 cloves garlic
½ teaspoons garlic powder
½ teaspoons black fresh ground pepper
1 lime (juice)
some olive oil
4 pounds pork tenderloin
½ red onion
½ teaspoons red pepper flakes
1 teaspoon sea salt
Price
$0.01
$0.13
$0.04
$0.25
$0.13
$0.27
$0.05
$0.03
$0.25
$0.67
$14.11
$0.18
$0.05
$0.03
$16.20

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
689 Calories
94g Protein
30g Total Fat
5g Carbs
49% Health Score
Limit These
Calories
689
34%

Fat
30g
47%

  Saturated Fat
7g
46%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
294mg
98%

Sodium
825mg
36%

Get Enough Of These
Protein
94g
189%

Vitamin B1
4mg
298%

Selenium
138µg
197%

Vitamin B6
3mg
177%

Vitamin B3
30mg
151%

Phosphorus
1117mg
112%

Vitamin B2
1mg
91%

Zinc
8mg
57%

Potassium
1855mg
53%

Vitamin B12
2µg
39%

Vitamin B5
3mg
39%

Magnesium
129mg
32%

Iron
5mg
28%

Copper
0.44mg
22%

Vitamin E
3mg
21%

Manganese
0.39mg
19%

Vitamin K
12µg
12%

Vitamin D
1µg
9%

Vitamin C
4mg
5%

Calcium
49mg
5%

Vitamin A
163IU
3%

Fiber
0.81g
3%

Folate
4µg
1%

covered percent of daily need

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