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Pan Seared Pork Tenderloin Medallions with peppers, onions and olives
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Dominican Pan Seared Pork Tenderloin Medallions

Easy and flavorful Dominican Pork Tenderloin recipe
Prep Time10 mins
Cook Time25 mins
Course: lunch, Main Course
Cuisine: Caribbean, Dominican, Latin
Keyword: chuletas, dominican pork, dominican recipes, latin pork, latin recipe, pan seared pork, pork, pork recipe
Servings: 6 people


  • 2 pork tenderloins
  • 2 tbs soy sauce
  • 2 tbs lime juice
  • 1/2 tsp ground oregano
  • 2 tbs adobo Goya
  • 1 tbs minced garlic
  • 1/2 yellow onion sliced
  • 1/2 red pepper sliced
  • 1/2 green pepper sliced
  • 1/2 orange pepper sliced
  • 2 tbs cilantro chopped
  • 1/4 cup corn oil


  • Remove as much fat and the thin skin off of the tenderloins.
  • Slice into 1 1/2 inch medallions and place in a large bowl.
  • Add soy sauce, lime juice, oregano, adobo and garlic. Mix well.
  • Refrigerate for at least for 2 hours or overnight for optimum flavor.
  • In a large skillet, add oil and heat over medium-high heat.
  • Add pork in a single layer and cook about about 5 minutes before turning over.
  • Once turned over, add peppers and onions.
  • Raise heat to high to get some color on the pork. about another 10 minutes. Turning if needed.
  • Sprinkle cilantro and transfer to a serving dish.
  • This can be served over white rice and beans or with a side salad.