Sometimes, you just need to get creative. Sometimes, creativity comes out of necessity. Sometimes, it just happens. That’s what happened tonight. I hadn’t planned my dinner very well, and found a fridge full of good things, but none that seemed to go together. I had a smattering of different ingredients, but nothing that really added up to a full on meal. Or so I thought….
Pork Tenderloin Tacos with Confetti Veggies
1/2 tbsp garlic powder
1/2 tbsp paprika
1/4 tbsp chili powder
1/4 tbsp ground cumin
1/2 tbsp brown sugar
1 tsp kosher salt
1 pork tenderloin (about 3/4 to 1 lbs)
1 yellow squash
1/2 Vidalia onion
1 red pepper
1/4 tsp chili powder
1/4 tsp kosher salt
1 tbsp olive oil
Rub a single tenderloin with the aforementioned mixture and set aside for a good 30 to 45 minutes. Light the grill and bring it to a cool 350 degrees Fahrenheit. Use a thermometer.
Cut the veggies into small bite sized pieces, about a half-inch thick (they will contract/shrink on the grill). Toss them with olive oil and spices.
Use a grill basket. Place veggies on the grill basket and walk away. Have a beer, or a whisky, or something to occupy your time. These suckers will take a bit of time at 350F. Give them the time they deserve. About 10 minutes later (you should be done with your beer) go and turn them with a pair of tongs. Put your meat on the grill.
You’re going to want to cook this slowly, because it’s pork. If you cook it fast at a high temp, it will be tough. I’m not suggesting an all day affair, but give yourself 20 to 30 minutes to cook your tenderloin. Turn it as often as you like, but make sure you get some good black grill marks on the meat.
I like flour tortillas. You can choose your own favorites here, really. I used some small taco sized flour tortillas and just laid them on the grill for about 2 minutes a side.
The Final Product
So far we have some grilled pork, a few tortillas, and some grilled veggies.
The magic happens when you combine them. Slice the pork into nice bite sized bits, preferably on a bias. Pile about 2 ozs of pork on each tortilla, add as many veggies as you can fit, and garnish with some cheddar and salsa.
Grab a cold one and enjoy!