Thursday- Chipotle Pork Tacos

Adapted from cooking light

Chef’s Notes: You know what I love about spring and summer dishes? They’re easy. Not a lot of cooking and simmering. God really knew what he was doing when he picked what fruits and veggies to be in season. The winter veggies needs to be softened and cooked so that you’ll have something warm, but in the hotter months they’re cool and refreshing! Be sure to check out my Jicamole salad. Jicama should be your new friend; it’s a cross between a water chestnut and a pear! Seriously, don’t be scared of the brown UFO in the veggie section.

Plan of Attack:

1. Combine in one bowl

2. Cook until done

Ingredients for 2:

½ lb pork tenderloin

1 tsp orange zest

½ Tbsp lime juice

1 tsp dried oregano

½ tsp brown sugar

2 tsp adobo sauce + ½ one pepper in adobo sauce

1 garlic clove, minced

Pinch of salt

1 tsp olive oil

Jicamole Salad

4 homemade tortillas

Instructions:

1. Cover pork in either foil or plastic wrap and beat with a mallet until flattened (it won’t be completely flat, just do the best you can); then slice thinly
2. In a bowl combine all other ingredients and toss in sliced pork pieces until well coated
3. Heat olive oil in a medium skillet over medium-high heat
4. Cook pork until done (about 4-5 minutes)
5. Enjoy!