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Spanish | |
| 1½ TEASPOONS GROUND CORIANDER 1½ TEASPOONS GROUND CUMIN 1½ TEASPOONS SMOKED PAPRIKA ¾ TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER 1 POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING 1 TABLESPOON HONEY 1 LARGE GARLIC CLOVE, FINELY GRATED 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 1 TABLESPOON 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 pork sit at room temperature for at least 30 minutes and up to 1 hour. Meanwhile, in another bowl, combine the lemon juice, honey and garlic. Set aside. In a large skillet over high heat, heat 1 tablespoon 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. Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving platter. Sprinkle the Oregano over the pork and drizzle with remaining 1 TBSP of oil. Serve with lemon wedges. | |
| Ensure the cubes are at least 1" in diameter so they don't dry out when cooking. We grilled ours. | |
Excellent | |
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