Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      garlic powder
   1      teaspoon      paprika
     1/4  teaspoon      black pepper
   1      teaspoon      onion salt
   1      teaspoon      cumin seeds
   1      teaspoon      chile powder -- (such as ancho, new
                        -- Mexico or a mild
                        -- chile mixture
     1/8  teaspoon      cayenne pepper
     1/2  teaspoon      dried oregano -- crumbled
   4                    pork paillards or cutlets pounded thin
   2      tablespoons   to 3 tbs flour
   2      tablespoons   butter or a mixture of oil and butter
   3      tablespoons   unsalted butter -- softened
   1      centiliter    garlic -- chopped
     1/4  teaspoon      to 1/2 tsp lemon or lime juice
   2      tablespoons   cilantro -- chopped
                        salt and pepper

Preparation:

Combine the garlic powder, paprika, black pepper, onion salt, cumin, chile powder, cayenne and oregano. Rub all over pork paillards. Set aside for at least 30 minutes. Dredge the paillards in flour. Melt the butter (or butter and oil) in a heavy frying pan. Add the pork and lightly sauté, taking care not to overcook them. (Alternately they may be grilled or broiled.) Mix the unsalted butter with the garlic, lemon or lime juice, cilantro and salt and pepper to taste. Serve the paillards topped with a nugget of cilantro butter. Note: This dish may be made as a roast; poke incisions all over the meat, press the paste into the little slashes, then roast as desired, using a meat thermometer to gauge the temperature. Source: San Francisco Chronicle: Food Section - 5/4/94 - Marlena Spieler