Step 1: Pork marinade

1.   Using a sharp knife, cut the silver skin and excess sinew off the pork tenderloins.

2.   Cut the pork tenderloin into even thicknesses of 1 cm or one third of an inch on a 45 degree diagonal (see photos). Place into a deep bowl.

3.   If meat is thick, hammer until thin, with a meat mallet

4.   Slice the onion into very thin ribbons and put into bowl

5.   Add the chopped fresh rosemary or sub with dry

6.   Add the olive oil. Toss

7.   Add the apple cider vinegar, salt and pepper

8.   Add the dried oregano

9.   Toss well to coat all the meat

10.   Cover with Cling wrap and place in the refrigerator to marinate for a minimum of 4-5 hours. Overnight is best

Step 2: Frying the pork

11.   Heat up a skillet on medium high setting until the pan is very hot. Using a pastry brush coat the pan with about 2 tbsp of unscented coconut oil.

12.   Place the port tenderloin sections into the pan, in a single layer, with bits of space between them. Do not crowd the meat. You should fry the meat in two or three batches.

13.   When the meat is browned on the bottom, flip the meat and brown the other side.

14.   When both sides are browned, add one tablespoon of vinegar, stir right away and when the meat has been tossed once, remove from the pan and do the next batch as per above instructions.