Mojo Marinated Pork Tacos
I made these tonight and they came out really, really good. I’m upset that my pictures are not as good. But, I ordered a new camera today, so it should be here by Monday.
This is a recipe from Cuisine at Home: Grilling cooking magazine. They have some really wonderful recipes. Seriously. Everything I’ve made is pretty much delicious.
They are served with Grilled Salsa.
For the mojo marinade:
- Juice from one small orange
- 2 Tbsp. vegetable oil
- 2 Tbsp. fresh lime juice
- 2 Tbsp. minced garlic
- 2 Tbsp. fresh chopped oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. each black pepper and red pepper flakes
- 2 lb. pork tenderloin, trimmed
For the tortillas:
- 8 6-inch corn tortillas
- 1 cup low-fat refried beans
- 1 cup shredded Monterey Jack cheese
Whisk together all of the mojo marinade ingredients and pour over the pork. Cover and refrigerate for at least two hours.
Preheat grill to medium-high heat on one side and medium-low on the other.
Grill pork, covered, over medium-high heat until an instant-read thermometer inserted into the center reads 150° about 15 minutes. Remove from heat, tent with foil and set aside to rest. Meanwhile, prepare tortillas.
Top tortillas with about 2 tablespoons each of the refried beans and cheese. Grill over medium-low heat until cheese is melted.
Slice pork thinly. Top each tortilla with slices of pork and Grilled Salsa.
This would even be lovely with Rozzi’s Mango Blueberry Salsa. But with that I’d omit the beans and cheese.