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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Charred Stuffed Poblano Peppers

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Ingredients:

1 can vegetable broth

3/4 cups water

1 1/2 cups rice

3 ears of corn, or canned or frozen

4 poblano peppers

1 lime

1/2 bag spinach

1/2 bunch cilantro

1 small pepper

1 bunch green onions

olive oil

1 yellow or red onion, chopped finely

3-4 cloves garlic, minced/crushed

1 jalapeno, seeded and chopped finely

1 can fire roasted diced tomatoes, drained

bell pepper (any color), diced

1/2  teaspoon ground cumin

1/2 teaspoon dried oregano

garlic powder

onion powder

salt

pepper

queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
Directions:
1.  If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain).  Boil for 15 minutes turn on low and cook for an additional 15 minutes.  Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes.  Let cool.
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3. Boil the rice either on the stove or a rice cooker.  Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes).  Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for).  Squeeze one lime into the rice water.  Cook.
4.  While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob.  Place into a bowl.  Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings.  Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute.  Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet.  Scoop the rice mixture on each pepper, then scoop the onion and corn mixture.  Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
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