This recipe was inspired from a recipe in the September 2004 issue of Cooking Light. I wanted to create a different twist on pork tacos, so I added in a my favorite version of a corn salsa. Recipe serves 4-6 people.
2 pounds of pork tenderloin
1 tsp dried oregano
1/2 tsp dried, minced onion
1/2 tsp dried, minced garlic
1/4 tsp course ground pepper
1-2 tsp extra virgin olive oil
1/2 C apricot preserves
Mix oregano through pepper, stir to combine. Add olive oil and mix well. Rub pork on all sides with spice mixture. Place the tenderloin on a grill pre-heated to medium-high (approx. 425 degrees). Cook for 15-20 minutes (time may vary quite a bit depending on your grill), or until temperature reaches about 125 degrees. While the pork is cooking, heat the preserves in a small sauce pan over low heat until they fairly liquid, about 10 minutes. Add balsamic to taste, anywhere from 1-3 tsp, mix well. Brush all sides of the pork with the preserves (I leave the tenderloin on the grill while I do this, but it can get a little messy); continue grilling until the temperature reaches 155- 160 degrees. Remove from grill and let stand for 15 minutes. Slice or shred pork.
4-6 ears of corn, husks removed
1 tbsp Grapeseed Oil
2 tsp extra virgin olive oil
juice and zest from half of a lime
1/4 C chopped cilantro
1/2 tsp hot sauce (more if you like things spicy)
1/2 tsp sugar
1 avocado, chopped
1/2 C queso fresco
salt & pepper to taste
8-12 Corn Tortillas (I prefer La Tortilla Factory White Corn Tortillas)
Brush the corn with the grapeseed oil (you can use olive oil instead, the grape seed oil just has a lower smoke point) and place on a grill pre-heated to medium heat. Cook for about 20 minutes, turning occasionally, until corn is done and all sides are slightly charred. Remove from grill and let cool slightly. Remove corn kernels and place in a medium bowl (you can use a sharp knife to do this, but if you like corn salad/salsa I highly recommend investing in a nifty little tool that is designed to quickly remove corn kernels from the cob. I use this one from OXO).
Add the remaining ingredients to the corn and stir well to combine.
To prepare the tacos, warm the tortillas. Fill each tortilla with pork and top with corn salsa. I sometimes add a bit of Pico de Gallo if I have some already made (or I purchase it from Whole Foods).