Careme

Instructions

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1. 1.

   Husk 2 ears of corn, thinly shred 6 oz cabbage, and juice 1 lime to yield about 2 tablespoons juice.

2. 2.

   Toss the shredded cabbage with 1 tablespoon lime juice and ½ teaspoon Diamond Crystal kosher salt. Set the lime slaw aside.

3. 3.

   Slice 12 oz pork tenderloin crosswise into ¾-inch medallions. Toss with:

   • 1 clove garlic, finely grated
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1½ teaspoons Diamond Crystal kosher salt

   Let the seasoned pork stand while the corn cooks.

4. 4.

   Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the husked corn and turn occasionally for 8 minutes, until browned in spots and tender. Transfer to a plate; season with ½ teaspoon Diamond Crystal kosher salt and the remaining 1 tablespoon lime juice.

5. 5.

   Add the remaining 2 teaspoons olive oil to the skillet. Cook the seasoned pork for about 3–4 minutes per side, until it reaches 145°F. Transfer to a board and rest for 3 minutes, then slice thinly.

6. 6.

   While the pork rests, warm 6 small corn tortillas in the dry skillet, turning once, for about 2 minutes total.

7. 7.

   Fill the warm tortillas with the sliced pork and lime slaw. Plate three tacos per person with one charred ear of corn alongside.

Want more detail? See the temperature guide.