Jalisco-style Pork Steak Recipe

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Jalisco-style Pork Steak
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Ingredients:

  • 1 pork tenderloin (3/4 to 1 lb.)
  • 1 tbsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • about 1/2 tsp salt
  • 1 to 2 tsp olive or salad oil
  • lime wedges

Directions:

  1. Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.
  2. In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.
  3. Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.05 Kcal (2261 kJ)
Calories from fat 105.41 Kcal
% Daily Value*
Total Fat 11.71g 18%
Cholesterol 294.78mg 98%
Sodium 1564.7mg 65%
Potassium 2011mg 43%
Total Carbs 5.8g 2%
Sugars 0.85g 3%
Dietary Fiber 3.06g 12%
Protein 96.69g 193%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 5%
Iron 6.9mg 38%
Calcium 67.8mg 7%
Amount Per 100 g
Calories 109.68 Kcal (459 kJ)
Calories from fat 21.41 Kcal
% Daily Value*
Total Fat 2.38g 18%
Cholesterol 59.86mg 98%
Sodium 317.76mg 65%
Potassium 408.4mg 43%
Total Carbs 1.18g 2%
Sugars 0.17g 3%
Dietary Fiber 0.62g 12%
Protein 19.64g 193%
Vitamin C 0.2mg 2%
Iron 1.4mg 38%
Calcium 13.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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