Cumin-Scented Lamb Loin

1. 1

   To prepare the brine, in a large bowl, mix all ingredients except for the tenderloin, oil, tortillas, and garnish.

2. 2

   Transfer the brine to a pan large and deep enough to hold the liquid and the meat.

3. 3

   Trim the thin outer silver skin from the loin and place it in the brine, cover, and let the meat marinate in the refrigerator for 24 hours.

4. 4

   Using your hands, remove the lamb from the marinade, brush off any whole spices from the meat, and pat dry with paper towels.

5. 5

   To cook the lamb, in a large, heavy skillet, heat the oil over medium-high heat.

6. 6

   Sear the meat on all sides, turning every 1 to 1 1/2 minutes, cooking to medium-rare (135F), about 5 minutes total.

7. 7

   For lamb loin, sear over medium-high heat 2 minutes per each of the four sides, cooking to medium-rare (135F), 8 to 12 minutes total.

8. 8

   Remove the lamb from the pan and let rest on a cutting board for 3 minutes.

9. 9

   Slice the meat into thin medallions and serve immediately.

10. 10

    To serve, lay the tortillas side by side, open face and overlapping on a platter.

11. 11

    Divide the filling equally between the tortillas and top with pineapple and salsa.

12. 12

    Grab, fold, and eat right away.

13. 13

    Or build your own taco: lay a tortilla, open face, in one hand.

14. 14

    Spoon on some filling, top with pineapple and salsa, fold, and eat right away.

* Per serving · 4 servings · Values may vary.