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Zesty pork tacos in soft tortillas with a sweet twist from the pineapple.

1 vote

Ingredients


  • 1 lb (454 g) Pork tenderloin, cut into bite-size pieces or strips

    1  Orange, zested and juiced

    2  Limes, zested and juiced

    2  Cloves garlic, minced

    2 tbsp (30 mL) Soy sauce

    1 tbsp (15 mL) Vegetable oil

    2 cups (500 mL) Fresh pineapple, peeled, cored and cut into cubes

    6  Ben’s® Original Small Tortillas

    1 cup (250 mL) Grated Jalapeno Jack cheese

    2  Green onions, sliced

      Red chilli flakes (optional)

    1/3 cup (80 mL) Sour cream

    1 tbsp (15 mL) Chopped fresh cilantro

    1 tsp (5 mL) Lime juice

      Salt and pepper

Directions


MARINADE pork tenderloin in the orange juice and zest, lime juice and zest, garlic and soy sauce. Refrigerate for at least 30 minutes.  HEAT oil in a large skillet over medium-high heat. Drain marinade from pork and set aside. Stir-fry pork for 7-8 minutes or until it is nicely browned and the internal temperature reaches 160°F (71°C). Add pineapple and cook for 1-2 minutes. Meanwhile bring reserved marinade to a boil in a small saucepan. Simmer for 2-3 minutes. Stir into the meat mixture and season with salt and pepper.  ASSEMBLE tacos by dividing the stir-fry mixture between the six tortillas, top with cheese, green onions and a sprinkle of red chilli flakes if using.  COMBINE sour cream, cilantro, lime juice, salt and pepper and drizzle over the tacos. Garnish with a little fresh cilantro.





Made With


Ben's