We are just about to enter week 3 of our quarantine/stay-at-home order here in Chicago. We are playing trivia on Zoom, FaceTimeing with our friends, and having taco night.

I’m sure we all have more time for cooking as we are locked in our homes, but I love quick carnitas. From start to finish, it takes 30 minutes. No fuss, no hassle.

You can now serve them in warm tortillas or burrito bowls. There is no correct or incorrect way to do it. It’s all good. Please feel free to use whatever toppings or fix-ins are available. Black beans, corn kernels, and cherry tomatoes (or other greens) work well.

If you keep some cold beer on hand, this will work as a perfect side.


Pork tenderloin 1 pound, cut into pieces of 1/2 inch thickness

To taste, add Kosher Salt and freshly ground Black Pepper

Canola oil two tablespoons

1/2 medium sweet onion, diced

Three cloves garlic, minced

One tablespoon of chili powder

Cumin ground to 1/2 teaspoon

Freshly squeezed Orange Juice 3 Tbsp

Freshly squeezed lime juice, one tablespoon


Season the pork with 1/2 teaspoon of pepper and one teaspoon of salt.

Heat the canola oil on medium-high heat in a large pan. Add the onion, cumin, chili powder, and garlic. Stirring often, cook until the pork is browned. This should take 8-10 minutes.

Add orange and lime juices, removing any brown bits that may have accumulated on the bottom of your skillet. Cook until reduced (about 2 minutes). Remove from heat and season to taste with salt and pepper.

Serve immediately

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