Pork Tenderloin Tacos
1 1/2 to 2 pounds pork tenderloin (about 2 pork tenderloins), trimmed and cut into 1 inch-cubes
2 tablespoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1 to 2 teaspoons of salt
1/4 to 1/2 teaspoon cayenne pepper
3 tablespoons olive oil, divided
1 yellow onion, sliced
1 1/2 cups chicken stock
1/2 cup chopped cilantro
2 to 3 fresh limes, cut in wedges
About a dozen small corn or flour tortillas, warmed
Sour cream (optional)
Pico De Gallo (optional)
In a bowl, or in a Ziploc bag, mix the spices together. Toss the spices together with the pork so that it is well covered. Heat 2 tablespoons oil in a large skillet medium-high heat. Add pork pieces and brown a few minutes on both sides. Don’t overcrowd the pan. You may have to do this in batches. Remove pork to a plate. Add remaining oil and onion and cook another 2 minutes stirring often. Add stock and simmer a couple minutes, scraping pan to loosen browned bits.
Return pork and accumulated juices to pan. Stir in a few tablespoons of cilantro and a little fresh lime juice. Cook 1 minute or until pork is done. Serve pork in warm tortillas with limes wedges for squeezing on top and extra cilantro. Also great with a little sour cream, my homemade Pico De Gallo, my Great Guacamole and/or my Blender Salsa on top.
To heat the tortillas you can place one-by-one in a heavy, dry pan, until soft and warm. Wrap them in a clean towel as you go to keep warm. You can also wrap them in a clean dish towel and warm them in the microwave for a few seconds.