Seared pork tenderloin tacos with quick-pickled onion

• 680 g pork tenderlointrimmed of silverskin
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbs avocado oil
• 1 medium red onionthinly sliced into half-moons
• 60 ml lime juicefrom about 2 limes
• 1 tsp granulated sugar
• 2 tbs white vinegar
• 12 store-bought corn tortillas
• 15 g fresh cilantroroughly chopped, leaves and tender stems
• 2 limescut into wedges for serving

1. 1

   Make the quick-pickled onion: In a small bowl, combine the sliced red onion, white vinegar, half the lime juice (30 ml), sugar, and a pinch of kosher salt. Toss well and set aside — it'll soften and turn bright pink while you cook the pork.

   Tip: The onion gets better the longer it sits. If you have 30 extra minutes, make it first and refrigerate.

2. 2

   Slice the pork tenderloin crosswise into medallions about 1 cm (⅓ inch) thick. In a small bowl, mix the smoked paprika, cumin, garlic powder, chili powder, remaining kosher salt, and black pepper. Season the medallions on both sides with the spice mix, pressing it in gently.

3. 3

   Heat the avocado oil in a 30cm skillet over high heat until the oil shimmers and just barely starts to smoke. Working in two batches to avoid crowding, lay the pork medallions flat and sear without moving them for 2 minutes, until a dark caramelized crust forms on the bottom. Flip and cook another 1-2 minutes until the second side is golden and the pork is just cooked through — it should feel firm with a little give when pressed. Transfer to a plate.

   Tip: Crowding the pan steams the pork instead of searing it. Two batches is key for crispy edges.

4. 4

   While the pork rests, warm the corn tortillas directly in the same skillet over medium heat, about 30 seconds per side until pliable and lightly charred in spots. Stack and wrap them in a clean towel to keep warm.

5. 5

   Drain the pickled onion. Assemble the tacos by layering 2-3 pork medallions in each warm tortilla, topping with pickled red onion and chopped cilantro. Squeeze the remaining lime juice from the lime wedges over top and serve immediately.

   Tip: Keeps in the fridge for up to 3 days — store pork, pickled onion, and tortillas separately. Reheat the pork in a hot skillet for 30 seconds per side to revive the crust.

• skillet (30cm (12-inch))
• cutting board
• small bowl
• tongs

Per serving

Nutritional values are estimates only.