Mojo Marinated Pork Tacos with Black Beans, Jack Cheese and Salsa Verde

By lorik

Ingredients

• FOR THE PORK, WHISK:
• Salsa verde is another tasty sauce that goes well with these tacos. To make it, grill 1 lb. tomatillos, 1 poblano, and 1/2 an onion over medium heat until soft; pulse in a food processor with 1/4 cup chopped fresh cilantro and 1 Tbsp. fresh lime juice.
• 3 Tbsp. fresh orange juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. fresh lime juice
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. chopped fresh oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. each black pepper and red pepper flakes
• 2 –3 lb. pork tenderloin, trimmed of fat and silverskin
• FOR THE TORTILLAS, TOP:
• 8 corn tortillas (6-inch)
• 1 cup canned low-fat refried black beans
• 1 cup shredded Monterey Jack cheese

Preparation

Step 1

For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes. Place tenderloin in a baking dish; pour marinade over meat. Cover dish and chill tenderloin until ready to grill, up to 2 hours.

Prepare grill for two-zone grilling, heating one side to medium-high
and the other side to medium-low. Brush grill grate with oil.

Grill pork, covered, over medium high, turning often, until an instant-read thermometer inserted into the center registers 140°, 15–20 minutes. Remove tenderloin from grill and tent with foil; let rest while preparing tortillas.

For the tortillas, top each with 2 Tbsp. beans and 2 Tbsp. cheese. Place tortillas over medium-low and grill just until cheese melts, 1–2 minutes.
Cut tenderloin into thin slices. Top each tortilla with sliced pork;
serve with Salsa Verde.

Per taco (without salsa): 340 cal; 11g total fat (4g sat); 86mg chol; 386mg sodium; 27g carb; 4g fiber;
33g protein