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1. Crush the garlic with a press or in a mortar. Add the
remaining ingredients, except the
pork, and make into a paste. Toss the cubed pork with
the paste in a bowl or smear onto
the whole tenderloin. Marinate in the refrigerator for
at least 24 hours.
2. Coat a large skillet with olive oil and heat until
smoking. If using the whole tenderloin,
slice it into 1/2-inch slices. Add slices or cubes to
the skillet and brown on all sides.
Reduce the heat to medium and cook until just done, 10
to 15 minutes. Taste, and add
more salt if necessary. Yield: 4 to 6 servings.
