Careme

Instructions

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

1. 1.

   Pat dry 2 pounds pork tenderloin and separate it into two similar-size tenderloins or pieces if needed. Season all over with:

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

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

2. 2.

   Prepare the vegetables, aromatics, and citrus:

   • Cut the kernels from 3 ears corn.
   • Dice enough yellow onion to yield 1 cup.
   • Mince 6 garlic cloves.
   • Finely zest and juice 1 lime and 1 lemon.

   Keep the corn and onion separate.

3. 3.

   Make the mojo by stirring together:

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

   Set the mojo aside.

4. 4.

   Heat 1 1/2 tablespoons 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 3/4 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. Sear one piece of seasoned pork, turning every 1 to 2 minutes, until browned all over, 5 to 6 minutes; transfer it to a plate. Add 1 tablespoon extra-virgin olive oil and repeat with the second piece of pork.

6. 6.

   Return both pieces of pork to the skillet and pour in the mojo. Reduce the heat to medium-low and cover. Cook for 8 to 12 minutes, turning the pork once, until each piece 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 uncovered 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. Divide it among four plates, giving the children smaller portions, and serve with the warm skillet corn and reduced mojo spooned over the pork.

Want more detail? See the temperature guide.