Thursday, 10 January 2008

Spice-Rubbed Pork Tacos with Peach Salsa

For the Salsa:
1 small can of peaches, drained
   and chopped into bite-size
6-8 cherry tomatoes, chopped
   into bite-size pieces
2 teaspoons chopped green
   onion or chives
juice from half a lime
dash of red wine vinegar
dash of hot sauce
any or all of the spices below
   as used for the pork

For the pork:
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon sugar
2 teaspoons oregano
1 teaspoon salt
few grinds pepper
1 pork tenderloin

Sour cream
Lettuce, chopped into strips

  • Make your rub - In a small bowl mix together all spices for the pork.  Using your fingers, smear it all over a pork loin. Let it sit for a few hours or overnight. Note: When rubbing spices on pork tenderloin, use rubber gloves or wash hands thoroughly afterwards!
  • Cook your pork in two tablespoons of olive oil in a covered pan at 350 F for about an hour. Tenderloin can be just slightly pink inside, but certainly not red.
  • Slice into bite size pieces.  
  • I usually make the pork the day before and then heat the sliced meat for about a minute/thirty in the microwave the next day just before serving.  
  • Grill six tortillas for about ten seconds a side over a stovetop flame. 
  • Once tortillas gilled, assemble each with peach salsa, then pork, then lettuce, then sour cream.  
  • They're messy to eat, but very delicious!