INGREDIENTS
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1 pound pork tenderloin, sliced into 12 equal medallions
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1 small red onion, sliced into strips
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3 cloves garlic, minced
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1 chipotle in adobo, minced
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1/4 cup cilantro, finely chopped
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1 tablespoon fresh oregano, finely chopped
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1 teaspoon cumin seeds, crushed or 1 teaspoon ground
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Juice of 1 lemon
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4 tablespoons olive oil
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3 tablespoons balsamic vinegar
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1 teaspoon fresh cracked pepper
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Salt, to taste
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Juice of 1 orange, reserved