Source: dLife

A smoky pork tenderloin.

Servings

1 lb Pork, tenderloin, lean, raw (3/4 to 1 lb)
1 tbsp paprika
1 tbsp red wine vinegar
1 tsp minced garlic
0.5 tsp ground cumin
0.5 tsp ground oregano
0.5 tsp salt
1 tsp olive oil
1 oz fresh lime juice

1 Cut off and throw away any fat from meat. Lay meat between two layers of plastic wrap. Using a meat mallet or heavy rolling pin, pound to 1/4 inch thickness.
2 Mix together paprika, vinegar, garlic, cumin, oregano, and salt. Massage mixture onto both sides of the meat.
3 Pour oil into a large skillet and heat over high heat. Lay meat in skillet and cook 2 minutes or until the edges turn white.
4 Flip meat and cook 2 minutes, until it is browned. Continue to cook and flip over until both sides are even colored and the center is no longer pink, about 8 minutes.
5 Slice meat into 4 pieces and season with salt and lime juice.

The meat will shrink when it begins to cook. This rub works great on any type of meat.