Garlic & Lime Pork Medallions

Adapted from Gina's Skinny Recipes.

This is another citrusy pork entree that we enjoy. The spices are much different than the orange basil pork we recently cooked, and the lime adds a real kick. Since we had the whole lime we went ahead and used all of the lime zest. We also sliced up the other half of the lime for extra refreshment in our water. To accompany our garlic and lime pork we made mashed potatoes (2 small new potatoes per serving), which served as a great side for this meal.

Ingredients:

• 8 oz pork tenderloin
• 2 cloves garlic, crushed
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp paprika
• ½ lime, for juice and zest
• Salt and black ground pepper

Directions:

Cut pork tenderloin into 4 slices, about 3/4-inch thick each. Season with garlic, cumin, chili powder, paprika, lime zest, salt and pepper. Squeeze lime juice over meat. Let it sit, marinating for at least 20 minutes.

Line broiler pan with foil. If you do not have a broiler pan (we do not), simply line a cookie sheet with aluminum foil and make sure to constantly check on the pork while it cooks. Place medallions on the pan and broil for 3-4 minutes on each side, or until cooked through and browned.

Yield: 2 servings