Ingredients
- (1 1/4 pound) pork tenderloin, cut crosswise into 8 slices
- lime, zested and juiced
- teaspoon olive oil
- teaspoon ground cumin
- /2 teaspoon salt
- pinch crushed red pepper flakes (optional)
- clove garlic, pressed
Instructions
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Step 1
Start by patting the pork slices dry and flattening them gently with a meat mallet or the back of a heavy pan—this helps them cook evenly. In a small bowl, I combine the lime zest, olive oil, cumin, salt, red pepper flakes, and pressed garlic to create a fragrant paste. Rub this mixture all over both sides of each pork slice, making sure every bit is coated. Set the reserved lime juice aside. Heat a skillet or grill pan over medium heat and give it a quick spritz of cooking spray. Once hot, arrange the pork slices in a single layer—do this in batches if needed to avoid crowding. Cook for about 6 minutes until nicely browned, then flip them over. Immediately drizzle the reserved lime juice over the meat. Continue cooking for another 5 to 6 minutes, or until the pork is cooked through and no longer pink in the center. The internal temperature should reach 145°F. Transfer the pork to a plate and spoon any pan juices on top. Let it rest for a couple of minutes before serving—I find this keeps the meat juicy and flavorful.