Magazine article Sunset

Flat-Out Flavor

Magazine article Sunset

Flat-Out Flavor

Article excerpt

a Pork tenderloin is a wonderful cut-- easy to find, quick to cook, lean, and boneless. Usually the tenderloin is treated like a little roast or cut into small chops. But it also makes a great steak if you pound it thin, a process that takes only a minute or two (and enhances the meat's tenderness to boot). In effect, the tenderloin becomes a big slab of scaloppine, which you can saute in butter and serve with a squeeze of lemon juice and a scattering of capers. Or you can season the meat as they do in Jalisco, Mexico, with a tangy adobo rub of paprika, herbs, and vinegar.

Jalisco-style Pork Steak

PREP AND COOK TIME: About 20 minutes NOTES: Don't be concerned if the frying pan looks a bit small; when the meat hits the heat, it shrinks almost at once. MAKES: 3 or 4 servings

1 pork tenderloin (3/4 to 1 lb.)

1 tablespoon paprika

1 tablespoon red wine vinegar

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

About 1/2 teaspoon salt

1 to 2 teaspoons olive or salad oil

Lime wedges

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