Careme

Instructions

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1. 1.

   Slice 12 ounces pork tenderloin into 3/4-inch medallions. Season with 3/4 teaspoon fine sea salt, 1 teaspoon chili powder, and 1 teaspoon ground cumin. Let stand for 10 minutes while you prepare the slaw.

2. 2.

   Thinly shred 8 ounces green cabbage and julienne 1 small Fuji apple. Juice 1 lime to yield about 2 tablespoons juice. Toss together the slaw ingredients:

   • 8 ounces shredded green cabbage
   • 1 small julienned Fuji apple (about 4 ounces)
   • 1 tablespoon lime juice
   • 1/2 teaspoon fine sea salt

   Set the slaw aside to soften slightly.

3. 3.

   Heat 2 teaspoons neutral oil in a skillet over medium-high heat. Sear the seasoned pork for 3–4 minutes per side, until it reaches 145°F. Transfer to a plate, spoon the remaining 1 tablespoon lime juice over it, and rest for 3 minutes.

4. 4.

   While the pork rests, warm 4 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side.

5. 5.

   Divide the pork among the warm tortillas, pile the apple-cabbage slaw on top, and serve.

Want more detail? See the temperature guide.