Wednesday, February 5, 2014

Day Four - Mojo-Roasted Pork Medallions (2.5.14)

  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 lb pork tenderloin, cut into 2-inch medallions


Combine orange juice, lime juice, garlic, cumin, oregano, salt and cayenne pepper in a zip-top plastic freezer bag; add pork. Seal and refrigerate 2 hours. Preheat oven to 400 degrees. Remove pork from marinade; discard marinade. Place pork medallions on a baking sheet. Bake 15 minutes or until a thermometer inserted in center reads 145 degrees; let stand 3 minutes.

We made garlic parmesan green beans for our side with this dish. Let us know if you want the recipe!

Katie: This dish was good. The tenderloin held the citrus juices well which was good to keep it tender; however, the other spices in the dish were very subtle. I was expecting to taste the spices more. I think that we'll make a note on this recipe to play with the spices a bit to get a more robust flavor.

Potter: I liked the medallions. Make sure to cut them in even sizes because a couple of mine were a little overdone and just not as juicy. As Katie said they had a great citrus flavor but everything else was just a little too subtle. Dipped in some spicy mustard helped even it out a bit without overpowering the citrus flavors too much but cancelled what you could taste of the other flavors. As Katie said a bit of playing with it can make the mustard unnecessary.