Preparation
Mix the salt, pepper, olive oil, thyme, and spice mix.
Make shallow cuts along one side of the pork loins.
Rub the seasoning into the ostrich.
In a nonstick skillet, add a tablespoon of olive oil and place the pork tenderloins in the pan, cut-side down.
Cover the pan and press down on the meat; let it cook for 5 minutes.
Flip it over and cook for another 3 minutes.
Place the chopped mint and chili pepper in a bowl, then add the lime juice and 1 tablespoon of olive oil.
Remove the meat from the skillet and let it rest for 1 minute, then slice it and drizzle with the mint sauce.
