Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Trim and pat dry 1 pound pork tenderloin. Season it all over with:

   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon freshly ground black pepper

   Let the seasoned pork stand for 15 minutes while you prepare the other ingredients.

2. 2.

   Prepare the vegetables and aromatics:

   • Cut the kernels from 2 ears corn.
   • Dice enough yellow onion to yield 1/2 cup.
   • Mince 3 garlic cloves.
   • Finely zest and juice 1 lime.

   Keep the corn and onion separate.

3. 3.

   Make the mojo by stirring together:

   • 1/3 cup orange juice
   • The prepared lime zest and juice
   • The prepared minced garlic
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Set the mojo aside.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and cook for 2 minutes. Add the prepared corn kernels and 1/2 teaspoon Diamond Crystal kosher salt; cook, stirring occasionally, until crisp-tender and lightly browned, 5 to 6 minutes. Transfer the corn mixture to a bowl and cover to keep warm.

5. 5.

   Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the seasoned pork and sear, turning every 1 to 2 minutes, until browned all over, about 6 minutes.

6. 6.

   Pour the mojo into the skillet, reduce the heat to medium-low, and cover. Cook the pork for 6 to 10 minutes, turning once, until its center reaches a pull temperature of 140°F.

7. 7.

   Transfer the pork to a cutting board and rest for 5 minutes. Meanwhile, simmer the mojo in the uncovered skillet for 3 to 5 minutes, stirring and scraping up the browned bits, until glossy and lightly thickened.

8. 8.

   Slice the rested pork across the grain. Plate it with the warm sautéed corn and spoon the reduced mojo over the pork.

Want more detail? See the temperature guide.