See more
James Carrier Photo by: James Carrier

Jalisco-style Pork Steak

Notes: Don't be concerned if the frying pan looks a bit small; when the meat hits the heat, it shrinks almost at once.

Sunset APRIL 2001

  • Yield: Makes 3 or 4 servings


  • 1 pork tenderloin (3/4 to 1 lb.)
  • 1 tablespoon paprika
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • About 1/2 teaspoon salt
  • 1 to 2 teaspoons olive or salad oil
  • Lime wedges


1. Rinse pork; trim and discard any fat. Place meat between sheets of plastic wrap. With a flat mallet, pound until meat is an even 1/4 inch thick.

2. In a small bowl, mix paprika, vinegar, garlic, cumin, oregano, and 1/2 teaspoon salt. Uncover meat and rub seasoning mixture evenly over both sides.

3. Add enough oil to a 10- to 12-inch frying pan over high heat to coat pan bottom when swirled. When pan is hot, add meat and cook until edges turn white, about 2 minutes. Turn meat and brown other side, about 2 minutes. Continue to turn for even color until pork is no longer pink in the center (cut to test), about 8 minutes total. Cut into serving pieces. Add salt and lime juice to taste.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 33%
  • Protein: 18g
  • Fat: 4.3g
  • Saturated fat: 1.2g
  • Carbohydrate: 1.6g
  • Fiber: 0.0g
  • Sodium: 333mg
  • Cholesterol: 55mg

Go to full version of

Jalisco-style Pork Steak recipe