Jalisco-style Pork Steak
James Carrier
Yields Makes 3 or 4 servings
Notes: Don't be concerned if the frying pan looks a bit small; when the meat hits the heat, it shrinks almost at once.

How to Make It

Step 1
1

Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.

Step 2
2

In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.

Step 3
3

Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.

Ingredients

 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

Directions

Step 1
1

Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.

Step 2
2

In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.

Step 3
3

Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.

Jalisco-style Pork Steak