Grated zest and juice of 1 lime, plus wedges for serving
1 teaspoon ground cumin
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tomato
2 ripe plums
1/2 cup fresh cilantro, plus more for topping
1 red or green jalapeno pepper
12 small corn tortillas
1 avocado, sliced
Crumbled Cotija cheese, for topping
Instructions
1. Preheat the oven to 450 degrees F. Mix the lime zest and cumin
in a small bowl. Rub the pork all over with 1 tablespoon olive oil,
then coat with the cumin mixture. Season generously with salt and
pepper.
2. Heat the remaining 2 tablespoons olive oil in a large ovenproof
skillet over medium-high heat. Add the pork and cook, turning,
until browned on all sides, about 5 minutes. Transfer the skillet to
the oven and roast until a thermometer inserted into the center of
the pork registers 145 degrees F, 15 to 20 minutes. Remove the
pork to a cutting board and let rest.
3. Meanwhile, chop the tomato, plums, cilantro and jalapeno
(remove seeds for less heat). Transfer to a bowl and toss with the
lime juice and 3/4 teaspoon salt. Set aside, tossing occasionally,
until ready to serve.
4. Warm the tortillas as the label directs. Thinly slice the pork;
divide among the tortillas and top with the avocado, plum salsa,
cheese and more cilantro.
Originally Submitted
8/16/2017
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