2 tablespoons olive oil
1 pound russet potatoes, peeled and cut into 1/2 inch chunks
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
In a large skillet, heat 1 tablespoon oil over medium-high.
Add potatoes; season wtih salt and pepper.
Cook, tossing occasionally, until golden brown 8 to 10 minutes, or until soft and tender.
Add scallions; cook 1 minute.
Transfer mixture to a bowl, and keep warm.
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, drizzle lemon juice over pork.
Serve pork with lemons and potatoes, topped with cilantro.
Everyday Food magazine April 2009