Chipotle-marinated pork tenderloin tacos a la plancha with sun-dried tomato salsa

Slice half a pork tenderloin in half lengthwise and open it out (butterfly it), then pound it to flatten a little more into a thin slice.

Puree canned chipotles in the blender; no extra seasoning needed. Dollop the puree onto the pork with one utensil and spread with another, keeping the puree clean for the salsa; coat both sides.

Cook right away, or refrigerate and hold up to 24 hours.

Warm sun-dried tomatoes with orange juice and let them cool, soak and soften about 20 minutes.

Combine a tablespoon of the chipotle puree with the orange juice and soaked tomatoes in the food processor; pulse to a fine chop, not quite a puree. Scrape into a serving bowl.

Add chopped Kalamata olives, a little red onion, chopped cilantro, the juice of half a lime and a dose of salt; stir.

Thin with about half a cup more orange juice to a salsa consistency.

Dampen a kitchen towel with about three tablespoons of water, wring it, open it into a big heavy ceramic dish and lay in a dozen corn tortillas. Cover.

Microwave four minutes at 50% power; leave a couple of minutes after the buzzer for the steam to penetrate. They stay hot up to 20 minutes.

Sear the pork on a hot griddle a couple of minutes per side, until cooked through but juicy; a cool griddle leaves it grey and stewing.

Slice the meat thinly onto a serving plate; serve with the salsas and the warm tortillas.