A recipe in the most part from this month's Cooking Light, tweaked in that I used pork tenderloin instead of loin chops, and I roasted it in the oven after pan-searing instead of grilling.
If you feel like grilling by all means do that. I also added a touch of olive oil, a little agave nectar and cilantro to the slaw. You can jazz this up any way you'd like to suit your tastes.
I served up the tacos with a side of sliced orange and avocado...beans seemed like too much work last night. :-)
Pork Tacos with Slaw and Spicy Pepitas:
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ancho or chipotle chile pepper
1/2 teaspoon black pepper
1 pork tenderloin
1/4 cup fresh lime juice, divided
1/2 cup sliced red bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon minced jalapeño pepper (I used a whole large pepper)
couple tablespoons of minced cilantro
1/2 (16-ounce) package coleslaw (about 3 cups)
a squirt of agave nectar
a splash of cider vinegar
6-inch white or yellow corn tortillas
Greek yogurt or light sour cream
Combine first 6 ingredients in a small bowl. Lightly coat pork olive oil; rub spice mixture over all sides of pork. Cover and refrigerate 2-4 hours.
Preheat oven to 400.
Combine 2 tablespoons juice, bell pepper, onions, jalapeño, and coleslaw in a large bowl, tossing well. I also added a smidge of salt, a bit of olive oil, cider vinegar and a turn of agave nectar.
Over med-high heat, pan sear all sides (~6-8 min. total depending on the size of the tenderloin) in a lightly oiled oven-safe pan.
Place pan in 400 degree oven and roast until a meat thermometer reads ~147.
Remove from pan and let rest for 10 min. The meat should still be pink inside.
Cut pork into ~1/4-inch slices. Combine pork and 2 tablespoons lime juice in a medium bowl, tossing to coat.
If you have a gas range you can flop the tortillas right on the burner and turn with tongs to warm/grill. If not, just follow CL's instructions as follows...
Heat a nonstick griddle over medium heat. Coat griddle with cooking spray. Arrange 6 tortillas in a single layer; cook 1 minute on each side or until lightly browned. Repeat procedure with cooking spray and remaining 6 tortillas. Divide pork mixture evenly among tortillas; top each tortilla with coleslaw mixture, a dollop of Greek yogurt or sour cream, and a sprinkling of Spicy Pepitas.
1 cup unsalted raw pumpkinseed kernels
1 scant tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ancho or chipotle chile pepper
1/4 teaspoon black pepper
a pinch of cinnamon
a couple squirts of agave nectar
Combine all ingredients except agave necar in a small bowl.
Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently, adding agave nectar in the last couple minutes.
Remove from pan; cool completely.