Tenderloin Tuesday recipe perfect for a heat wave

Watermelon Pork Tacos
 
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Times

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes

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Ingredients

1 1-pound pork tenderlion, cut into 1-inch thick slices
1 tablespoon onion powder
1 teaspoon red chile flakes
2 tablespoons fresh ginger, chopped
1 tablespoon Serrano chile pepper, seeded, minced
2 tablespoons garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
Pepper

Vinaigrette:

2 tablespoons rice vinegar
1/4 cup olive oil
1 1/2 tablespoons soy sauce
1/4 teaspoon sesame oil

Salsa:

1 cup watermelon, cut in 1/4-inch cubes
1 cup cucumber, seeded, cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled, and cut into 1/4-inch cubes

Lettuce “Shells”:

1 head romaine lettuce


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Cooking Directions

New USDA Guidelines
To make pork, combine all ingredients in a re-sealable 1-gallon plastic bag and marinate for 30 minutes.

While pork is marinating, whisk together all ingredients for vinaigrette in a small bowl. In a medium bowl, combine all ingredients for the salsa. Very gently fold in the vinaigrette. Chill.

Trim off the soft dark green end of the romaine lettuce head. Cut off the root end and separate the leaves to create 4-inch long lettuce “shells.” Rinse, dry and chill the leaves.

Preheat grill to medium. Discard marinade and grill pork for 3 minutes on each side. Remove from the heat, let rest 3 minutes and roughly chop into 1/2-inch pieces.

To serve, fill the lettuce shells with pork, top with the salsa and devour!

Yield: 6 main course servings or 12 appetizer servings

Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It


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Serving Suggestions

“It doesn’t get much more tender than the pork tenderloin. And whoa, does it ever host the flavor party. This is one mean, lean, healthy lettuce taco machine.”
Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It

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Random Tip:
Don’t overcook your pork!

 
 

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