Lime Chipotle Pork Medallions Recipe 435

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LIME CHIPOTLE PORK MEDALLIONS RECIPE - (4.3/5)



Lime Chipotle Pork Medallions Recipe - (4.3/5) image

Provided by raffterman

Number Of Ingredients 10

Lime Chipoltle Pork Medallions
2 whole pork tenderloins
Marinade
1 cup honey-Dijon mustard
1/2 cup chopped fresh cilantro
1/2 cup limejuice
3 tablespoons chipoltle peppers in adobo finely minced
4 garlic cloves minced
1 teaspoon cumin
1 teaspoon cinnamon

Steps:

  • Lime Chipoltle Pork Medallions Marinade To assemble Mix together marinade ingredients and stir until evenly combined. Reserve 1 cup (250ml) as a sauce to be served with cooked pork. Remove silverskin from the tenderloin. Cut the pork into 1.5 inch thick medallions. Place pork in a large re-sealable bag and pour the remaining mixture evenly over pork. Seal the bag and marinade for 1 hour in the fridge. Remove pork from marinade and discard any excess. Allow pork to come to room temperature. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place medallions on the grill and cook for 2 minutes per side or until desired doneness. Meanwhile, reheat the reserved mustard sauce on your bbq burner over low heat. Remove pork from the grill and serve with extra sauce.

CHILI-LIME PORK WITH CORN SALAD



Chili-Lime Pork with Corn Salad image

Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

5 ears corn (4 cups kernels)
1 small jalapeno, seeded if desired, minced
1 scallion, thinly sliced
1/2 cup fresh cilantro
1 avocado, sliced
4 tablespoons olive oil, divided, plus more for grill
2 limes
Coarse salt and pepper
1 teaspoon chili powder
2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

Steps:

  • Boil corn 5 minutes in a pot of salted water. Drain and rinse under cold water to cool. With a sharp knife, cut kernels from cobs. Transfer to a bowl and toss with jalapeno, scallion, cilantro, avocado, 2 tablespoons oil, and juice of 1 lime. Season with salt.
  • Combine chili powder, 2 teaspoons salt, 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Place plastic wrap over pork medallions and press each to flatten to about 1/2 inch thick. Brush both sides with chili mixture.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill pork 3 to 4 minutes per side for medium. Remove from grill and squeeze juice of remaining lime on top. Serve with corn salad.

Nutrition Facts : Calories 571 g, Fat 29 g, Fiber 7 g, Protein 52 g, SaturatedFat 6 g

MAPLE-CHILI GLAZED PORK MEDALLIONS



Maple-Chili Glazed Pork Medallions image

Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze. Make it a meal: Enjoy with Southwestern Calico Corn, also available on this site.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

1 teaspoon chili powder
½ teaspoon salt
1 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
¼ cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Steps:

  • Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  • Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 6 g, Cholesterol 49.1 mg, Fat 5.2 g, Fiber 0.3 g, Protein 17.6 g, SaturatedFat 1.1 g, Sodium 338.1 mg, Sugar 4.9 g

PORK MEDALLIONS



Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHIPOTLE PORK TENDERLOINS



Chipotle Pork Tenderloins image

From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 9 servings (5 cups salsa).

Number Of Ingredients 12

1 cup sliced onion
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
1-1/2 teaspoons minced garlic
3 pork tenderloins (1 pound each)
STRAWBERRY SALSA:
5 cups sliced fresh strawberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and chopped

Steps:

  • In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN



Chipotle Lime Marinated Grilled Pork Chops or Tenderloin image

Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.

Provided by cylee

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt

Steps:

  • Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
  • Seal bag and refrigerate for up to 24 hours.
  • Remove chops from marinade (discard marinade).
  • Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

SPICY CHIPOTLE-LIME SHREDDED PORK



Spicy Chipotle-Lime Shredded Pork image

This chipotle Mexican shredded pork is amazing by itself, used in corn tacos, on nachos or rice, or in soup. Try my "Chipotle Lime Pork Taco Soup." This dish definitely packs the heat! Hope you enjoy it as much as my family.

Provided by ANGELGIRL1979

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 7

4 pounds boneless pork loin roast, cut into 2-inch cubes
2 (6 ounce) cans diced green chiles
¾ cup water
6 chipotle peppers in adobo sauce, finely diced and sauce reserved
1 large lime, zested and juiced
1 teaspoon chili seasoning mix
½ teaspoon liquid smoke flavoring

Steps:

  • Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
  • Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 5.9 g, Cholesterol 105.7 mg, Fat 12.4 g, Fiber 1.7 g, Protein 35.7 g, SaturatedFat 3.8 g, Sodium 835.2 mg, Sugar 2.2 g

PORK TENDERLOIN WITH LIME AND CHIPOTLE



Pork Tenderloin With Lime and Chipotle image

This is another delicious recipe out of a local TV station's cookbook. KCTS Cooks Favorite Recipes. It was sent in by Anne who lives in Mill Creek. Hope you enjoy it.Cooking time includes marinating.

Provided by teresas

Categories     Pork

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup honey dijon mustard
2/3 cup cilantro, chopped
1/2 cup lime juice, fresh
2 -3 tablespoons chipotle chiles in adobo, minced
4 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 pork tenderloin, 3/4 pound each
1/4 cup water
1/4 cup chopped peanuts, honey-roasted

Steps:

  • Stir together first 8 ingredients (mustard through cinnamon).
  • Remove and reserve 1 cup of the mustard mixture.
  • Place pork in a large shallow dish or zip-top plastic freezer bag: pour remaining mustard mixture over pork.
  • Cover or seal.
  • Chill, turning occasionally, for 2 hours.
  • Remove pork from marinade, discarding marinade.
  • Grill Pork, covered with grill lid, over medium-high heat (350 to 400 degrees) for 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150 degrees.
  • Remove from gill and let stand 10 minutes.
  • Cut pork into slices.
  • Bring reserved mustard mixture and 1/4 cup water to a boil in a sauce pan.
  • Reduce heat and simmer 2 minutes.
  • Sprinkle peanuts over pork and serve with sauce.

Nutrition Facts : Calories 185.3, Fat 6.8, SaturatedFat 1.8, Cholesterol 82.1, Sodium 286.3, Carbohydrate 2.9, Fiber 0.7, Sugar 0.5, Protein 27.5

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

PORK MEDALLIONS WITH CHILI-MAPLE SAUCE



Pork Medallions with Chili-Maple Sauce image

Categories     Garlic     Onion     Pork     Quick & Easy     Low Cal     Maple Syrup     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1 (12-ounce) pork tenderloin
1/2 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil
3/4 cup low-salt chicken broth
1 1/2 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, chopped

Steps:

  • Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.
  • Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.

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