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This was great. I loved it, and my g/f was even more ecstatic about it. It was super easy to make , and the combination of spices was awesome. It led to a really complex taste. I used boneless pork chops instead of the tenderloin (we're on a law school budget). I also made more of the dry rub and really slathered them in it b/c of past comments. They turned out super flavorful. I actually decided to fry up the jalapeños and cook the chops in the resulting oil to give it a little more "kick". We served sliced with sour cream and jalapeños so we could eat them burrito style. We will be making this again!!!!!

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ex-NYU 2L April 26, 2007

Sue, this was great! Really easy and tasty and definitely will have a permanent home in our menu rotation. We served the pork in whole wheat tortillas, with low fat sour cream and 2% shredded cheddar cheese topped with some pickled jalepenos. After we cooked the pork in there was so much yummy seasoning left in the pan we added a can of fat free refried beans to it, which made them absolutely delicious. We added a green salad and it was a fantastic meal. Lastly we cooked the pork in cooking spray instead of oil with great results. Thanks Sue for a GREAT recipe!

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shimmerchk December 05, 2004

I liked this pork very much. Other than scaling the recipe for a smaller amount, I didn't change anything. It was very easy to make and the pork turned out flavorful and tender. I put it in flour tortillas with some salad, and it made a very good dinner. (Though a little messy. But good things are always messy.) Thank you very much for sharing this recipe with us.

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mianbao June 07, 2012

Made this tonight using a boneless pork loin. Added 1 tsp of cayenne pepper to the list of ingredients, sliced the loin crosswise in thin strips, marinated for 4 hours and cooked in the crockpot on high for 4 hours. Very nice flavor. Will make again in the crockpot but am thinking of using pork butt or country style ribs as the loin was a tad dry.

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16Paws January 12, 2010

Really tasty. Marinated pounded pork sirloin chops overnight then barbecued them. Sliced up and served with guacamole in corn tortillas with cole slaw on the side. I forgot limes too, but next time I'll use them for sure. This is so versatile, could be served with chopped tomato, shredded lettuce, whatever you like. So quick for after work. Thanks Sue L

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3shihmum March 26, 2009

Loved it!!! I put the rub on it and left it to come to room temp while I made mashed potatoes and steamed beans. I forgot all about the limes and think that it would have added even more lovely flavor. I served it on some warmed tortillas, sour cream and a touch of shredded jack cheese. Fantastic and this is a new going in the keeper pile!

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Fern589 February 18, 2009

this was great although I did not use all the amounts of seasoning, I used seasoned salt in place of white salt and added in a pinch of cayenne pepper, served on warmed flour tortillas, thanks for sharing Sue!

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Kittencalskitchen March 27, 2008

Sue, this was great! My DH absolutely raved over this. I didn't have fresh limes, so added a tablespoon or so of lime juice to the marinade (which I also doubled). I did my tenderloins in 3/4" rounds. As the pork finished cooking, I tossed in a sliced orange pepper and some chopped green onions which were fantastic accompaniments. Thanks for sharing!

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hollyberry January 17, 2008

This was exceptionally good. I did prepare it a little differently though. I combined and doubled the paprika, chili powder, red wine vinegar, garlic, cumin, oregano, salt and olive oil with some chopped green onions and rubbed this into a pork tenderloin and marinated overnight. Then I slow cooked the tenderloin for several hours before shredding. After I shredded the pork I poured more marinade over the meat and let it sit in the warm oven for another hour before serving in tortillas with fresh lime juice and sour cream. Extremely good flavor, the meat was very moist and tender and I will make this often, thanks!

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kaec January 17, 2008

Wow! Easy and yummy. I doubled the marinade, cut into bite size pieces before sauteeing & served wrapped in flour tortillas with 1/2 mozzarella & 1/2 monterey cheeses. It was your marinade that made the dish so special.

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The Queen Bag January 11, 2008
Jalisco Pork