• Boneless pork tenderloin(s).
• Clean the tenderloin (remove all fat and silver skin).
• Rub each tenderloin all over with Spicy Pork Recado (see recipe), leaving a fairly thick coat of the recado covering the meat.

Tuck tail under and tie with twine (do not use string made with synthetics). The idea is to make the entire piece of meat the same thickness from end to end.

Put on a sheet pan and leave at room temperature for 20 – 30 minutes.

Place pan on upper level of hot (550 F) oven and roast to medium (the average piece of tenderloin takes 10 minutes).

Remove from oven and allow to cool, then store in refrigerator.

To serve: slice thinly at 45 degree angle (to make slices longer) and fan slices decoratively on serving plate. Put a mound of garnish in the middle and accompany with crusty country style bread.