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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1-1 1/2 lb pork tenderloin, silver skin removed
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp freshly chopped ginger root
2 tbsp minced garlic
1/2 Serrano or 1 jalapeno chili, seeded and minced, to taste
1 tbsp onion powder
1 tsp crushed red chile flakes
1 tbsp black pepper
1/2 tsp sesame oil
Salsa
1/2 cup olive oil
1/4 cup rice vinegar
3 tbsp soy sauce
1/2 tsp sesame oil
1 cup English cucumber, seeded and cut into 1/4 inch cubes
1 cup Watermelon, cut in to 1/4 inch cubes
1 small avocado, cut into 1/4 inch cubes (about 1 cup)
Wraps
1 head of Romaine lettuce, washed
Place pork in large, resealable plastic bag. Combine soy sauce through sesame oil in small bowl. Pour mixture over pork in bag. Close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for at least 30 minutes, turning bag occasionally.
Combine olive oil, vinegar, soy sauce and sesame oil in medium bowl. Add cucumber, watermelon and avocado. Gently stir to combine and set aside.
Trim off soft dark green end of lettuce, cut and separate into 4 inch long ‘taco shell’ shaped pieces, drain and chill.
Preheat grill to medium hot heat. Remove pork from marinade; discard marinade. Grill pork tenderloin, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 155 degrees F., turning tenderloin over halfway during grilling. Transfer pork to cutting board. Carve pork into 1 inch to 1 1/2 inch strips.
Fill lettuce shells with pork, top with salsa. Makes 4 to 6 main-dish servings or 8 to 12 appetizers
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PORK TACOS WITH WATERMELON SUMMER SALSA
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1-1 1/2 lb pork tenderloin, silver skin removed
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp freshly chopped ginger root
2 tbsp minced garlic
1/2 Serrano or 1 jalapeno chili, seeded and minced, to taste
1 tbsp onion powder
1 tsp crushed red chile flakes
1 tbsp black pepper
1/2 tsp sesame oil
Salsa
1/2 cup olive oil
1/4 cup rice vinegar
3 tbsp soy sauce
1/2 tsp sesame oil
1 cup English cucumber, seeded and cut into 1/4 inch cubes
1 cup Watermelon, cut in to 1/4 inch cubes
1 small avocado, cut into 1/4 inch cubes (about 1 cup)
Wraps
1 head of Romaine lettuce, washed
Place pork in large, resealable plastic bag. Combine soy sauce through sesame oil in small bowl. Pour mixture over pork in bag. Close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for at least 30 minutes, turning bag occasionally.
Combine olive oil, vinegar, soy sauce and sesame oil in medium bowl. Add cucumber, watermelon and avocado. Gently stir to combine and set aside.
Trim off soft dark green end of lettuce, cut and separate into 4 inch long ‘taco shell’ shaped pieces, drain and chill.
Preheat grill to medium hot heat. Remove pork from marinade; discard marinade. Grill pork tenderloin, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 155 degrees F., turning tenderloin over halfway during grilling. Transfer pork to cutting board. Carve pork into 1 inch to 1 1/2 inch strips.
Fill lettuce shells with pork, top with salsa. Makes 4 to 6 main-dish servings or 8 to 12 appetizers
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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