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Yucatán's grilled pork marinated in sour orange and served with pickled onion and habanero. This high protein, clean eats dish delivers fresh, tangy flavors from the Mayan culinary tradition.
Slice the pork loin into thin cutlets, about 1/4 inch thick. Pat dry for even marination.
In a bowl, combine sour orange juice, olive oil, salt, black pepper, and dried oregano. Mix thoroughly, then coat pork cutlets evenly. Cover and marinate for at least 30 minutes (up to 2 hours for fuller flavor) in the refrigerator.
While meat marinates, thinly slice the red onion. In a small saucepan, bring white vinegar, sugar, and a pinch of salt to a low simmer. Add onions and simmer for 3–4 minutes, then let them cool for tangy pickling.
Preheat a grill to medium-high. Grill pork cutlets 2–3 minutes per side until nicely browned and just cooked through, turning only once to retain moisture.
Serve pork with pickled onions and sliced habanero on the side for heat and garnish. Spoon any leftover marinade over the grilled meat for extra brightness.
