Ingredients
2 tablespoons olive oil
1 pound red potatoes, cut into 1/2-inch cubes
Coarse salt and ground pepper
3 scallions, thinly sliced
1 pork tenderloin (about 1 pound)
1 lemon, thinly sliced
1/4 cup fresh cilantro leaves
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup water; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
