Recipe Archives->Mexican->Carne Adovada 03

Jalisco Style Pork Tenderloin (Carne Adobado)
Serves 4

1 pork tenderloin (3/4 to 1 pound)
1 1/2 teaspoons Hungarian paprika
1 1/2 teaspoons Chili powder (pure)
1 tablespoons red wine vinegar
2 teaspoons minced garlic
1/2 teaspoons ground cumin
1/2 teaspoons dried oregano
1/2 teaspoons salt
2 teaspoons olive oil
Lime wedges

Rinse pork. Trim and discard any fat. Place the pork between sheets
of plastic wrap and pound with a flat meat mallet to an even thickness
until the meat is about 1/4 inch thick.  Mix all other ingredients
except the oil and lime in a medium bowl.  Uncover the meat and rub
the seasoning evenly over both sides of the meat. Cover the meat
again with the plastic and place in the refrigerator for approximately
one hour (or more).  Add the oil to a 10 or 12-inch frying pan (just
enough to coat the bottom of the pan when you swirl it around) and
place over high heat.  When the pan is hot, add the meat and cook
about 2 minutes on each side.  Continue to turn and cook until the
pork is no longer pink in the center, about 8 minutes total. Cut
the pork into serving sized pieces and add salt and fresh lime juice
to taste.

Printable version: carne-adovada03.txt.