For the pork tenderloin:
- 1 large (1-pound) pork tenderloin, trimmed
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon smoky paprika (La Chinata brand preferred)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garam masala
- 3 tablespoons sherry vinegar
- 1/4 cup white wine
- 1 medium yellow onion, sliced thin
- 2 tablespoons tamarind paste or 1/4 cup tamarind juice
- 2 limes, juiced
- 4 tablespoons golden raisins
- 1/2 cup water
- Pinch kosher salt
- Freshly ground black pepper
For the pork tenderloin: In a small bowl combine 1 teaspoon olive oil, garlic, paprika, cumin, garam masala, and ground pepper. Rub the pork with the mixture, place in a baking dish, then cover and refrigerate overnight.
Place a skillet over medium-high heat and add remaining oil. Sear tenderloin all over, 7 to 10 minutes. Remove and set aside until needed. Add onions to pan and sauté, uncovered, until caramelized, about 15 minutes.
Add the vinegar, wine, tamarind, raisins and 1/2 cup of water and stir. Add pork tenderloin and continue to simmer for 15 minutes, until almost dry. Add lime juice. Taste; adjust seasoning with salt and pepper. Remove pork from skillet when internal temperature reaches 160°F. Let rest 5 minutes and then slice the meat into 1/2-inch sections. Place on individual plates or a platter and spoon sauce over the meat.