My non-pork tenderloin-eating son gobbled up these bites of meat! The sauce and seasoning were absolutely delicious.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. I doubled the recipe to use two pork tenderloin. We ate it with Basmati rice and green salad. Fabulous.
Yield: Serves 6
- 1 T ground coriander
- 1 T ground cumin
- 1 T smoked paprika
- 2 tsp coarse salt
- 2 tsp freshly ground black pepper
- 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
- 2 T lemon juice, plus lemon wedges for serving
- 2 T honey
- 3 large garlic cloves, finely grated
- 2-3 T extra-virgin olive oil, divided
- 1-2 T chopped fresh oregano
- In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
- Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
- Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
- Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
- In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
- Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
- Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
- Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
- Serve with lemon wedges.