Get ready to discover the most delicious pork tacos this side of the Pecos. Pork tacos from our resident taco expert, Big Ma!
2 pork tenderloins, trimmed and sliced thin on the diagonal
1 cup Earth & Vine Mango Tequila Jalapeño Sauce (grilling sauce found in specialty stores)
1/3 cup dry white wine
2 teaspoons southwest seasoning (Mrs. Dash used in test kitchen)
1/4 teaspoon pepper
2 Tablespoons olive oil
1 cup canned pineapple tidbits
1 package soft corn tortillas
1 box Mexican rice
1 can black beans, drained
1 small diced tomato
3 Tablespoons diced green onion
2 cups shredded Mexican-style cheese
1 cup salsa
Sour cream and Guacamole
In a medium bowl, combine Mango Tequila Jalapeño sauce, wine, Southwest seasoning, and pepper. Add pork slices and coat thoroughly. Allow to marinate for at least thirty minutes, but for no more than one hour. While pork is marinating, prepare rice according to package instructions.
Heat a large sauté pan over medium high heat for 1-2 minutes. Add olive oil and swirl to coat. Add pork, discarding remaining marinade. Sear pork for two minutes, toss and continue searing until pork is no longer pink, approximately ten minutes. Remove pork, allowing to cool slightly. Add pineapple and juice to the same pan, scraping up any browned bits. Allow pineapple to caramelize and juices to evaporate.
While pineapple is in the pan, cut the pork slices into bite-size pieces. Set aside. When the pineapple has caramelized, turn heat to low and add pork to skillet. Warm the pineapple and pork mixture through for a few minutes.
Place pork mixture in a serving dish and serve on tortillas with rice, beans, tomato, green onionsand cheese. Garnish with salsa, sour cream, and guacamole. (Serves 4).
Now you’re ready for your taste of the Pecos. Enjoy!