Careme

Instructions

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

1. 1.

   Slice 12 oz pork tenderloin into 3/4-inch medallions. Season with 3/4 teaspoon fine sea salt, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Set aside for 10 minutes while you prepare the slaw.

2. 2.

   Thinly shred 8 oz green cabbage. Toss with 3/8 teaspoon fine sea salt and let soften for 10 minutes while you prepare the other slaw ingredients.

3. 3.

   Cut 1 medium Gala apple into matchsticks, thinly slice 2 oz red onion, and finely chop 1 small jalapeño. Toss them with the softened cabbage and the juice of 1 lime to make the slaw.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Cook the seasoned pork for 3–4 minutes per side, until it reaches 145°F. Transfer to a board and rest for 3 minutes, then cut into strips.

5. 5.

   Warm 6 small corn tortillas in the dry skillet over medium heat, about 30 seconds per side.

6. 6.

   Divide the pork and apple-cabbage slaw among the warm tortillas and serve.

Want more detail? See the temperature guide.