Tapas? This might be a tapas dish

This gem of a weeknight dish is known around our house as “pork bites” and often gets paired with some sort of potatoes (roasted, french fries, probably even tater tots once) for an easy-ish weeknight meal. It has the added bonus of being way more delicious than it should be.

1.5t coriander
1.5t cumin
1.5t smoked paprika
0.75t each of salt & pepper
1lb pork tenderloin, cut into 1″ squares
1T lemon juice, plus wedges for serving
1T honey
1 garlic clove, minced
2T olive oil
1T chopped fresh oregano

Mix spices together, add pork and toss to coat evenly until no more spices remain in the bowl (that is, they’re all stuck to the meat and not sitting in the bottom of the bowl). Let the pork sit for 30-60 minutes at room temperature. In another bowl, mix the lemon juice, honey, and garlic.

Heat 1T olive oil in a large skillet over high heat. Add the meat in a single layer and cook without moving until deeply brown on one side (~3min). Then flip pork until cooked through and browned all over, another 2-3 minutes.  Off the heat, toss with the lemon-garlic mixture until evenly coated. Move to serving platter, sprinkle the oregano and drizzle the last 1T olive oil.

Enjoy!

Adapted from Milk Street Magazine, a cooking magazine I’d HIGHLY recommend, if for no other reason than their Tuesday night section where they give you about a week’s worth of delicious recipes that truly only take 30 minutes to make.

Mmm…. guacamole

a bowl of homemade guacamoleThere’s really only one thing to do when you have a bunch of avocados that are about to be too squishy to use: make guacamole!

This is the Alton Brown guac recipe, and yes, it controversially uses tomatoes. I like extra veggies.

3 Haas Avocados (I had a bunch of small avocados from Trader Joe’s – I just used the 4 or 5 I had since they were on the teeny side)
1 lime, juiced
0.5t kosher salt
0.5t cumin
0.5t cayenne (yes, you can lower this amount if you find it too spicy)
0.5 onion, diced
0.5 jalapeño, diced (I remove the seeds – the cayenne gives it enough kick)
1 roma tomato (the recipe calls for 2, but that always seems like overkill to me)
1T chopped cilantro
1 clove garlic, minced

Scoop out the avocado pulp and put it in a large bowl with the lime juice, toss to coat. Add the spices, then use a fork (or your potato masher if you have one) to mash everything together. Fold in all the other ingredients. Let it sit for an hour, then serve.