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Mexican style tenderloin medallions

These Mexican style tenderloin medallions are spicy and tender! Perfect for Summer barbecues or laid-back dinners when you have friends or family over. You can prepare them the day before - then the cooking takes little time or effort. Serve with potato salad or rice salad; or in flatbread with salsa.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium pork tenderloin fillet about 400g
  • 1 Tbsp of tomato purée
  • 1 tsp Chipotle paste
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 Tbsp Olive oil
  • Lime juice
  • Salt-& pepper
  • To serve : Chopped coriander or parsley

Method
 

  1. Cut the tenderloin into 1.5 cm thick medallions. Season them with salt and pepper.
  2. Mix the tomato purée, Chipotle paste, olive oil and the spices together. Add the squeezed juice of ½ lime.
  3. Coat the medallions with the paste and put them in a shallow dish.
  4. Marinade for minimum 1 hour, preferably overnight.
  5. Transfer the medallions into a baking tray and pour over the marinade. Bake in a preheated oven, preset to 180°C , for about 25 minutes.
  6. Alternatively, griddle, grill or barbecue them for about 3 minutes on each side.
  7. Serve with chopped fresh herbs scattered on top and lime wedges on the side.