A quick, sweet-and-spicy marinade takes pork tenderloin to the next level, just in time to celebrate National Taco Day!
- 1 pound pork tenderloin, trimmed and sliced into 1/2-inch by 1-inch pieces
- 11 ounce can mandarin oranges in light syrup, drained (reserve 2 tablespoons of juice for marinade)
- 2 tablespoons sauce from canned chipotle in adobo
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon dried oregano
- 3–4 tablespoons peanut oil, divided
- 1 medium yellow onion, sliced
- 12 baby bell peppers, sliced into rings, seeds and stems removed
- Flour tortillas, for serving (I used taco boats)
- Greek yogurt or sour cream, for garnish
- Lime wedges, for garnish
- Place pork in a bowl or zip-top bag. Add syrup from mandarin oranges, adobo sauce, cumin, garlic powder, coriander, 1/4 teaspoon salt and oregano and toss well to coat. Cover (or close the bag) and let marinate in the refrigerator for at least 30 minutes. Take it out of the refrigerator when you’re ready to start cooking the veggies, to take the chill off.
- Heat 2 tablespoons peanut oil in a large skillet (preferably cast iron) over medium-high heat. Add onions and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the onions start to brown, about 5 minutes. Add peppers and continue cooking until softened. Remove to a plate.
- Heat 1-2 tablespoons of oil in the same skillet and add pork. Cook, stirring occasionally, until the pork is nicely browned and cooked through. Add the cooked peppers and onions back in and allow to heat through.
- To serve, pile pork mixture into tortillas or taco boats, garnish with a dollop of Greek yogurt or sour cream and a few mandarin orange segments. A few lime wedges on the side are a great addition as well. Enjoy!
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli