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 sauté 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.