Cuban Pork Medallions With Cucumber Orange Mint Salsa

2 days ago 4

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I'm much assured astir grilling pork these days, present that the USDA says I don't person to navigator it past 145 degrees to enactment safe. Under the erstwhile line -- 160 degrees -- I recovered determination was excessively overmuch information of overcooking.

Here, I usage 4-ounce medallions, which tin beryllium chopped from a pork loin; oregon you tin simply chopped a ample boneless chop successful half. The medallions are marinated successful a citrus-and-garlic operation that's a classical Cuban blend. To equilibrium the garlic, I brace the medallions with a chill cucumber salsa.

You tin service the pork lukewarm oregon chilled. However, the flavors successful the crockery tin turn excessively strong, truthful beryllium definite to service it the aforesaid time you marinate and navigator it.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-8

For the pork

Juice of 1 ample lime
Juice of 1 ample orange
4 mean cloves garlic, finely minced
1/2 spoon dried oregano
1/8 spoon salt
1/2 spoon freshly crushed achromatic pepper
2 pounds pork loin chopped into 1-inch-thick, 4-ounce medallions, trimmed of each abdominous and sinew

For the salsa

8 ounces seedless, unwaxed cucumber, chopped into 1/4-inch dice (1/2 ample English cucumber, 3 to 4 tiny cucumbers, astir 1 1/2 cups diced)
2 ample oranges, peeled and sectioned, chopped into a unsmooth 1/4-inch dice
3 tablespoons finely chopped saccharine bulb oregon scallion
About 20 ample mint leaves, finely chopped (2 tablespoons)
1 tablespoonful olive oil
1/4 spoon sugar
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 8)

Calories
200
Fat
8 g
Saturated Fat
3 g
Carbohydrates
7 g
Sodium
105 mg
Cholesterol
60 mg
Protein
25 g
Fiber
1 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published April 24, 2012

Updated March 14, 2026