Author Pam - For the Love of Cooking / Original Food Network
Equipment
Large skillet
Ingredients
Pork Tenderloin Tacos:
1-2tspolive oil
½sweet yellow oniondiced
1pork tenderloinsilver skin removed, cubed
1tspcumin
1tspcoriander
1tspgarlic powder
1tsppaprika
1tspchili powder
1tsporegano
Sea salt and freshly cracked pepperto taste
Tangy Slaw:
1tbsprice wine vinegar or red wine vinegar
1tbspcanola oil
Juice from 1/2 a lime
1tspsugar
2cupsof green cabbagesliced
2tbspfresh cilantrochopped
2small green onionssliced
¼cupshredded carrots
Sea salt and freshly cracked pepperto taste
Other Ingredients:
Small flour tortillas, warmed
Homemade salsa
Instructions
Prepare the pork by heating the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until tender.
Add the pork, cumin, coriander, garlic powder, paprika, chili powder, oregano, sea salt, and freshly cracked pepper, to taste.
Stir until seasonings are coated evenly over the onions and pork. Cook the pork and onions for 5-6 minutes or until cooked through.
Make the slaw by combining the vinegar, canola oil, lime juice, and sugar together in a bowl with a whisk. Taste and add more vinegar, oil, lime, or sugar if desired.
Place the cabbage, cilantro, green onions, and carrots together in a bowl and mix well. Add some of the well-whisked vinaigrette to the mixture and toss until evenly coated. Side Note: You may not need all of the vinaigrette.
Prepare the tacos by placing the cooked pork into the warmed flour tortillas and toss with the tangy slaw.
Serve with a side of homemade salsa. Serve immediately. Enjoy.