Pork Tenderloin Tacos with Mojo Marinade

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I am going through some of the recipes that I didn’t have time to post last year, this is from the summer so not exactly winter food, but it’s still amazing…maybe book mark it for later!

Mojo sauce is amazing, I guess you can buy a bottle of it, but the real fresh sauce is so easy to make!


Mojo Marinade Ingredients:

1 cup orange juice

2 lemons, squeezed

1 lime, squeezed

5 garlic cloves

1 bunch cilantro

1 1/2 jalapenos

1 teaspoon kosher salt


Mojo Marinade Directions:

1) Combine all of the ingredients above into a Cuisinart food processor, and blend until chopped.

2) Pour over the pork tenderloin in a shallow dish (you want the meat to be covered in the marinade as much as possible); cover and refrigerate over night.  Turn the pork tenderloin over halfway through the day (unless it is all the way covered by the marinade).

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Onion Ingredients:

1 medium red onion, thinly sliced

1/4 cup red wine vinegar or apple cider vinegar

1/2 cup warm water

1/2 teaspoon sugar

Kosher salt


Onions Directions:

1.  Slice the red onion really thinly; place the slices in a bowl.

2. Pour the red wine or apple cider vinegar and 1/2 cup warm water over onion.

3. Stir in the sugar and salt.

4. Cover the bowl and let the onions sit until they are slightly pickled, about 30 minutes. Drain.

These onions can be made ahead, no longer than 2 days ahead.  Once the liquid has cooled, cover and refrigerate.

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Kimchi Fried Rice with Pork

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I used to not be a fan of kimchi.  It was to sour and vinegar-y.  My husband loves anything with vinegar, and over the years I have tried and retried kimchi.  There is a little Asian market in Boulder whose owner makes her own kimchi, and it is pretty good.

What exactly is kimchi?  According to wikipedia.org it is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  It is often described as “spicy” or “sour”.  It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion or cucumber.

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serves 4

approximate time: 1 hour


  • 1 egg per person
  • 2 tbsp sesame or peanut oil
  • small pork tenderloin, cut into bite sized pieces
  • 2-3 cups uncooked Calrose rice (this will make about 4-6 cups steamed rice) – it’s best if you can make this ahead of time
  • 3 cups kimchi, coarsely chopped
  • 1/2 cup kimchi juice
  • 2 tablespoons Sriracha or chili garlic sauce sauce (or more depending on your taste preference)
  • 2 green onions, sliced
  • 2 bunches baby bok choy, coarsely chopped


1. Cut the pork tenderloin into bite sized pieces and cook thoroughly in a medium high skillet.  Set aside once cooked.

2. Begin to boil the eggs, boil until just slightly hard.  Cool and peel.

3. Scoop out the rice and brown in the skillet.  Add the kimchi and juice.  Mix in the Sriracha or chili garlic sauce sauce

4. Stir in the sliced green onions and baby bok choy.  Mix all ingredients together.

5. Serve on a plate with the sliced egg on top.

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