I’ve made this recipe with thick center cut pork chops or with pork tenderloins. Both turn out fabulously. And I’m sure chicken would be just as good.
Marinated Pork (Chops or Tenderloin)
- 1/2 cup extra virgin olive oil
- 2-3 TBSP rice vinegar and / or fresh lime juice
- 1 cup fresh mint leaves, chopped
- 1 cup fresh cilantro, chopped
- 4-5 cloves garlic, chopped
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp granulated onion powder
- Salt and pepper
- 4 thick center cut pork chops or 2 pork tenderloins
- Combine all ingredients in a glass bowl.
- Toss with pork. Let pork marinate for at least 2 hours or overnight. Toss with marinade occasionally.
- Heat 1 TBSP olive oil in a skillet over med-high heat.
- For pork chops, cook a few minutes on each side, until done. If you still want to cook pork until completely brown on the inside, move on to another meat, because pork gets too tough. There is not a danger of microbes like years ago.
- For tenderloins, heat oven to 400. While that's heating, heat 1 TBSP olive oil in a skillet over med-high heat. Sear tenderloins on all sides. Place in a baking pan and place in oven for about 15-20 min.