Adobo seasoning, a traditional Mexican blend of cumin, garlic, onion, oregano, salt and pepper, lends a deliciously smoky flavor to many meats, especially pork. Coming across some thin, “budget cut” pork loin trimmings, I decided to turn them into yummy morsels that tasted like a million bucks! Quick, hot pan frying created a crispy exterior, while the thin meat remained tender and moist inside.

1.5 lb pork loin, tenderloin, or other cut, pounded and trimmed to 1/4″ thickness
1 tb olive oil
1 tb balsamic vinegar
1 tb cumin
1 ts oregano
3 cl garlic, pressed
2 ts sea salt
1 ts freshly ground black pepper
1/2 ts red pepper flakes
1/2 ts sugar
2 tb olive oil
1 lime, halved

Season pork with olive oil, balsamic vinegar, cumin, oregano, garlic, salt, pepper, red pepper and sugar. Toss well, cover and marinate for at least one hour in refrigerator.

Heat olive oil in a large skillet over high heat. Add pork in a single layer. Cook until well-browned, about 3-4 minutes. Turn and cook until pork is browned and cooked through, about 3-4 minutes more.

Remove to serving platter and squeeze lime juice over all. Serve immediately.

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