Cumin-Crusted Pork Tenderloin Medallions with Charred Lime and Cilantro Oil

Pork tenderloin is one of the leanest, quickest-cooking cuts around, which makes it perfect for a weeknight dinner that still delivers a big protein hit. Here it's sliced into thin medallions and pounded lightly so they cook through in just a couple of minutes per side, then rubbed with a smoky cumin-coriander crust that turns deeply golden and fragrant in a hot pan. No breading, no deep-frying, no heavy sauce — just a hard sear that builds real flavor from the meat and spices alone. The finishing touch is a loose cilantro-lime oil brightened further by charring the lime halves directly in the same pan, which mellows and deepens their juice before it's squeezed over the pork. A small amount of olive oil carries the herbs and citrus without turning the dish greasy or heavy, so the plate stays light, vibrant, and easy to finish. Serve it with a simple low-carb vegetable side and you've got a complete, satisfying dinner in well under thirty minutes. This recipe keeps the ingredient list short and the steps minimal, with a smaller, protein-forward portion that's easy on the stomach but still delivers around 30+ grams of protein per serving — ideal for a quick, comfortable evening meal.

Ingredients

• 1.25 lbpork tenderloin, trimmed of silver skin, sliced into 1-inch medallions
• 2 tspground cumin
• 1 tspground coriander
• 0.5 tspsmoked paprika
• 0.5 tspgarlic powder
• 0.75 tspFine sea salt
• 0.25 tspblack pepper, freshly cracked
• 2 tbspolive oil, divided, for searing and oil
• 2 wholeLimes, halved
• 0.5 cupfresh cilantro, roughly chopped
• 1 clovegarlic, minced
• 2 tbspextra-virgin olive oil, for the cilantro-lime oil

Method

1. Slice the pork tenderloin into 1-inch medallions, then place between sheets of plastic wrap and gently pound to an even 1/2-inch thickness with a meat mallet.
2. In a mixing bowl, stir together the cumin, coriander, smoked paprika, garlic powder, salt, and pepper. Toss the pork medallions in the spice mix until evenly coated on all sides.
3. Heat 1 tablespoon olive oil in a cast iron skillet over high heat until shimmering. Sear the pork medallions in a single layer, 2-3 minutes per side, until deeply browned and just cooked through. Work in batches if needed and transfer to a plate. 5:00
4. In the same hot skillet, place the lime halves cut-side down and char for 1-2 minutes until deeply caramelized. Remove and set aside to cool slightly. 1:30
5. Squeeze the juice from the charred limes into a small bowl. Add the chopped cilantro, minced garlic, and extra-virgin olive oil, then stir to combine into a loose oil.
6. Arrange the pork medallions on plates and spoon the charred lime and cilantro oil generously over the top. Serve immediately.