Here is an Italian-inspired recipe that is nearly instant to make and a lovely way with pork, as it is just kissed with a hint of spice and drizzled with a lemony pan sauce.
2 tbs. all purpose flour
1/2 tsp. mixed spice
1/2 tsp. sea salt
shake cayenne pepper
1 pork tenderloin, cut into thin cutlets
2 tbs. garlic infused olive oil
zest and juice of 1 lemon
Put the flour, mixed spice, salt and pepper into a resealable bag. Add the pork and shake to cover.
Heat the oil in a non-stick skillet over a medium heat. Cook the pork for 2 minutes per side or until cooked to your liking. Remove to warmed plates. Add the lemon zest and juice to the pan and bubble until syrupy. Drizzle over the pork and serve,
Nigella used left-over pork for this recipe. Not having any, I recreated it using a pork tenderloin with delicious results.
1 pork tenderloin, cut into bite-size pieces and seasoned
1 tbs. vegetable oil
1 fat clove garlic, crushed
1 large jalapeno pepper, deseeded and minced
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
juice of 1/2 lime
tortillas, to serve
shredded iceberg lettuce, to serve
pickled cabbage, to serve
diced avocado, to serve
Heat the oil in a large skillet and cook the pork until just pink. Stir in the garlic, jalapeño, ground cumin, smoked paprika, lime juice, then let everything bubble for 4-5 minutes.
Serve the pork inside warm tortillas and topped with shredded lettuce, pickled cabbage and diced avocado.