Pork Tacos with Chipotle Onions, Tomatoes & Cheese

Ingredients

  • 1 lean, trimmed pork tenderloin, approx. one pound
  • 2 teaspoons cumin, divided
  • 1 teaspoon ground coriander (or ground curry)
  • 1 teaspoon French Pantry Natural Salt Crystals, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons French Pantry Tahitian Lime Oil, divided
  • 2 Sweet Onions, thinly sliced (use Mandoline to slice)
  • 3 medium tomatoes
  • 1 tablespoon minced chipotles en adobo (use Mini Herb Chopper to mince, use more or less depending on spice preference)
  • 1 tablespoon French Pantry Citrus Spice Balsamic Vinegar
  • 1/4 cup cilantro leaves (chopped in Eco Chop)
  • 1/2 cup shredded manchego cheese
  • 6 corn tortillas, warmed (optional, we like to serve over a bed of lettuce)
  • Lime wedges

    Instructions

    (Note: This recipe is for 1 pork tenderloin so if using more than 1, double your ingredients accordingly.)

    Preheat oven to 425°F degrees. Place the Flexiflat on the Medium or Large Perforated Baking Sheet and set aside.

    In the Stainless Mixing Bowl, stir together 1 teaspoon cumin, coriander, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon of the oil. Place the pork tenderloin in the bowl and toss to be sure the pork is well coated with the spice and oil mixture. Place the tenderloin on the Flexiflat and roast in the preheated oven until it registers 145° on the Instant Read Thermometer when inserted into the center. Once pork is done cooking, transfer to a cutting board and let rest for 10 minutes before slicing.

    Meanwhile, heat remaining oil in a skillet over medium heat. Add the onions and cook covered, stirring occasionally, until soft, about 15-20 minutes. Careful not to brown the onions, you just want them tender.

    While the pork & the onions are cooking, chop the cilantro in the Eco-Chop and set aside.

    Finely chop one of the tomatoes (you will add one tomato to the onion mixture and the other two will set aside to be used to top your tacos with) and set aside.

    Once onions are finished cooking, add the 1 chopped tomato, the minced chipotle en adobo, remaining cumin, salt and pepper to the onions. Stir to combine and sauté for 3 minutes until the tomato has softened. Remove from the heat and stir in the vinegar and half of the cilantro.

    After the pork has rested for 10 minutes, slice the pork thinly and cut the slices in half.

    To assemble your tacos or taco salad:

    Chop remaining two tomatoes to your desired size for topping your tacos.

    Top tortillas or lettuce with pork and top pork evenly with onion mixture, shredded cheese, chopped tomatoes and remaining cilantro. Serve with lime wedges. Serves 6.

    bonTip: This recipe would also be delicious using chicken as the protein.

     

     

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