Jalisco Pork

1 lb pork tenderloins, trimmed
1 1/2 teaspoons paprika
1 1/2 teaspoons chili powder
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon olive oil
3-4 lime wedges
tortillas (corn or flour; optional)
salsa (optional)
guacamole (optional)
sliced fresh jalapenos (or other hot chile; optional)

Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
Rest meat for at least one hour, refrigerated.
Cut pork into 3-4 serving pieces.
Pan-fry meat in the oil on both sides, until cooked to your liking.
Drain meat and season with additional salt (if desired) and lime.
Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).