At a glance
This dish gets its bold, zesty flavour from overnight-marinated pork that you'll sear alongside a colourful mix of vegetables and chorizo. The key here is the marinade – you'll want to prepare it the night before – and the Mexican spice blend does most of the seasoning work, so taste before adding extra salt.
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Marinate the meat
Slice the pork tenderloin and leave it overnight in a mixture of oil and Mexican spice blend. Use 3 tablespoons of oil and half the sachet of spice mix for the marinade.
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Take out the meat and sear it
Take the meat out of the fridge about half an hour before cooking so it comes up to room temperature. Heat oil in a large pan, ideally a wok, and add the meat to sear.
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Sauté the onion
Sear the slices of meat on both sides, then set aside. Add the roughly chopped onion to the pan and cook it in the leftover juices.
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