Slicing the pork into medallions cuts cooking time significantly. Serve this fragrant dish with roasted baby potatoes or couscous.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
MethodIn large bowl, combine carrots, green onions, 2 tbsp of the oil, 3 tbsp of the lemon juice, cilantro, 1 tbsp of the honey, 1/2 tsp of the cumin and 1/4 tsp of the salt. Set salad aside.
Cut pork into eight 1-inch (2.5 cm) thick medallions; set aside.
Reserve 1 tbsp of the remaining oil. In bowl, combine paprika, cinnamon, pepper and remaining oil, lemon juice, honey, cumin and salt ; sprinkle over pork, gently rubbing into meat.
In cast-iron or heavy skillet, heat reserved oil over medium heat; cook pork until juices run clear when pork is pierced and just a hint of pink remains inside, 3 to 4 minutes. Serve with carrot salad.
Nutritional facts Per serving: about
- Sodium 420 mg
- Protein 26 g
- Calories 332.0
- Total fat 16 g
- Potassium 769 mg
- Cholesterol 61 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
- Iron 16.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 135.0
- Vitamin C 20.0