Grilled White Corn Taco With Bbq Pork Loin Roasted Red Bliss Potatoes And Tomatillo Red Pepper Relish Recipes

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GRILLED RED POTATOES AND ONIONS



Grilled Red Potatoes and Onions image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
1 red onion, peeled and cut into 1/2-inch rounds
1 sprig rosemary, leaves finely chopped
2 cloves garlic, smashed
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Steps:

  • Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
  • In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
  • Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
  • Remove from the grill and serve hot or at room temperature.
  • Who knew you could grill a potato!

BARBEQUE ROASTED POTATOES WITH SOUR CREAM BACON SAUCE



Barbeque Roasted Potatoes with Sour Cream Bacon Sauce image

Provided by Sandra Lee

Categories     side-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons barbeque seasoning (recommended: Grill Mates)
1 tablespoon crushed garlic
2 teaspoons lemon juice
1 1/2 pounds baby white potatoes, quartered
1 cup sour cream
2 tablespoons crumbled bacon
1 tablespoon Worcestershire sauce
1 tablespoon dried chives
1 teaspoon hot sauce

Steps:

  • Potatoes: Preheat grill to medium heat.
  • In a large bowl add olive oil, barbeque seasoning, garlic and lemon juice. Mix well to combine. Add potatoes and toss to coat.
  • Place potatoes in an aluminum foil pouch and seal. Place on the grill or in a preheated 400 degree F oven for 20 to 25 minutes until potatoes are tender.
  • Sauce: Combine all ingredients in a small bowl. Put the potatoes into a medium bowl and pour in the sauce. Toss well to coat the potatoes or serve the sauce on the side.

RED EYE BENEDICT



Red Eye Benedict image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 8 servings

Number Of Ingredients 16

1 boneless center-cut pork loin (about 2 pounds)
1 1/2 teaspoons cocoa powder
1 teaspoon ground coffee
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
3 slices applewood-smoked bacon, chopped
1 1/2 tablespoons all-purpose flour
1/2 cup brewed strong black coffee
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
6 tablespoons unsalted butter
8 large eggs
2 cups baby arugula
4 English muffins, toasted

Steps:

  • For the pork: Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking.
  • In a small bowl, mix together the cocoa powder, coffee, salt, paprika and cinnamon. Season the pork well with the mixture, rubbing it in on all sides.
  • Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the pork and sear on all sides until deep golden brown, about 6 minutes. Remove the pork to a rimmed baking sheet, transfer to the oven and cook until the internal temperature reaches 135 degrees F on an instant-read thermometer, about 40 minutes. Allow to rest for 15 minutes.
  • For the benedict: Meanwhile, add the bacon to the skillet that the pork was cooked in and cook over medium heat until the bacon is crispy and the fat is rendered, about 4 minutes. Whisk in the flour until smooth and cook for a minute. Slowly add the coffee and chicken broth, whisking constantly so that no lumps form. Bring to a simmer and cook for 5 minutes. Whisk in the salt and 2 tablespoons of the butter to emulsify. Remove from the heat and keep warm.
  • Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the skillet. Break 2 eggs into the skillet and cook until the whites are just set, about 4 minutes. To assist in setting the whites, spoon some of the melted butter over the whites, avoiding the yolk so it stays runny. Remove to a baking sheet lined with parchment paper and continue with the remaining butter and eggs.
  • To assemble, place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1 to 2 pieces on each muffin half. Spoon some of the gravy over the pork and top each muffin half with a fried egg. Serve warm.

GRILLED PORK TACOS AL PASTOR



Grilled Pork Tacos al Pastor image

Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 16

Number Of Ingredients 20

3 dried guajillo chilies, seeds discarded
2 dried pasilla chiles, seeds discarded
1 cup boiling water, or as needed to cover
2 pork tenderloins, membranes (silver skin) removed
¾ cup pineapple juice
1 tablespoon white vinegar
4 cloves garlic
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste
1 pinch ground cumin, or to taste
1 pinch dried oregano, or to taste
1 tablespoon vegetable oil, or as needed
½ teaspoon salt, or to taste
16 (6 inch) corn tortillas
16 slices Monterey Jack cheese, divided
1 teaspoon vegetable oil
2 cups shredded cabbage, divided
½ cup roasted tomato salsa, divided
1 large jalapeno pepper, thinly sliced - or to taste

Steps:

  • Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
  • Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
  • Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
  • Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
  • Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
  • Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
  • Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
  • Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 15.3 g, Cholesterol 56.8 mg, Fat 13.4 g, Fiber 2.4 g, Protein 18.9 g, SaturatedFat 6.7 g, Sodium 309.8 mg, Sugar 2.1 g

OVEN-BAKED BARBECUE PORK TACOS



Oven-Baked Barbecue Pork Tacos image

What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 7

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 tablespoon vegetable oil
1 1/4 lb pork tenderloin, cut into 3/4-inch pieces
1/2 cup barbecue sauce
1 can (16 oz) sweet baked beans
2 cups shredded Cheddar cheese (8 oz)
2 green onions, thinly sliced

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
  • Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
  • To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g

GRILLED SEASONED PORK ROAST



Grilled Seasoned Pork Roast image

This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 8

Number Of Ingredients 6

2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon salt
2 teaspoons poultry seasoning
1 teaspoon chili powder
1 boneless center-cut pork loin roast (3 lb)

Steps:

  • Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
  • Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

BBQ PORK LOIN TACOS



BBQ Pork Loin Tacos image

BBQ Pork Loin Tacos are a colorful and easy weeknight dinner. Zesty BBQ sauce paired with sweet and spicy pineapple salsa and crunchy red cabbage!

Provided by Jessica Formicola

Categories     Main Dish

Time 40m

Number Of Ingredients 17

1-2 pound pork tenderloin (trimmed)
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon garlic powder
2 teaspoons Kosher salt
1 cup BBQ sauce
1 cup pineapple (chopped into bite-size pieces)
2 tablespoons jalapeno (seed and minced)
2 tablespoons red bell pepper (seeded and minced)
2 tablespoons red onion (minced)
2 tablespoons lime juice
12 small corn tortillas
2 cups red cabbage (shredded)
Fresh jalapeno (optional)
Cilantro (optional)
Lime Wedges (optional)
Maldon sea salt (optional)

Steps:

  • Preheat oven to 400 degrees. Coat a baking dish with cooking spray.
  • In a small bowl, combine chili powder, garlic powder, sugar and Kosher salt in a small bowl.
  • Pat pork loin dry with a paper towel and crust with spice mixture.
  • Bake for 25-35 minutes or until pork reaches an internal temperature of 145 degrees. Remove to a cutting board and allow to rest for 5 minutes before chopping into bite-size pieces.
  • Transfers to a mixing bowl and toss with BBQ sauce.
  • Meanwhile, prepare pineapple salsa by combining all ingredients in a bowl and tossing. Set aside until it's time to assemble tacos.
  • Wrap corn tortillas in aluminum foil and place in hot oven for 5 minutes.
  • Assemble tacos by dividing BBQ pork, red cabbage and pineapple salsa in each corn tortilla. Garnish with fresh jalapenos, cilantro, Maldon sea salt and lime wedges, if desired.

Nutrition Facts : Calories 478 kcal, Carbohydrate 76 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 2012 mg, Fiber 7 g, Sugar 32 g, ServingSize 1 serving

GRILLED PORK LOIN ROAST



Grilled Pork Loin Roast image

A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 14 servings.

Number Of Ingredients 12

1 boneless pork loin roast (4 to 5 pounds)
1/4 teaspoon pepper
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet-and-sour sauce
1/4 cup Worcestershire sauce
3 tablespoons lemon juice
Apple and orange wedges, fresh sage and rose geranium leaves, optional

Steps:

  • Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

Nutrition Facts : Calories 211 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 142mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 25g protein.

GRILLED PORK TACOS



Grilled Pork Tacos image

My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Reduced-fat sour cream or plain yogurt, optional

Steps:

  • In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED SKIRT STEAK TACOS WITH CORN RELISH



Grilled Skirt Steak Tacos with Corn Relish image

Categories     Beef     Onion     Marinate     Backyard BBQ     Lime     Steak     Corn     Summer     Grill     Grill/Barbecue     Healthy     Cilantro     Tortillas     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 pound skirt steak, cut into 4 pieces
1 1/2 teaspoons chipotle chile powder, divided
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
6 green onions
2 ears of corn, husked
1/4 cup chopped fresh cilantro
1 teaspoon finely grated lime peel
8 5- to 6-inch corn tortillas

Steps:

  • Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
  • Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
  • Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
  • Place tortillas at edge of grill to warm and soften, about 1 minute.
  • Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

GRILLED PORK TACO RECIPE



Grilled Pork Taco Recipe image

We've never met a pork taco recipe we didn't like. But frankly, this Grilled Pork Taco Recipe-with shredded pork tenderloin-has become an instant classic!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 can (15.5 oz.) great Northern beans, rinsed
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. A.1. Original Sauce
12 corn tortillas (6 inch)
3 cups shredded grilled pork tenderloin
1 cup shredded lettuce
1 tomato, finely chopped
1/2 cup sour cream
1 avocado, thinly sliced

Steps:

  • Heat grill to medium heat.
  • Mash beans in medium bowl. Add cream cheese; mix well. Stir in peppers and A.1.; spread onto tortillas. Top with meat; roll up tightly.
  • Grill 12 to 15 min. or until crisp and lightly browned, turning occasionally.
  • Serve topped with remaining ingredients.

Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 25 g

GRILLED PORK TENDERLOIN WITH CORN SALAD



Grilled Pork Tenderloin With Corn Salad image

Make and share this Grilled Pork Tenderloin With Corn Salad recipe from Food.com.

Provided by Chef mariajane

Categories     Pork

Time 12m

Yield 3-4 serving(s)

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
5 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon ground cumin
table salt
ground black pepper
1 (9 ounce) package frozen corn, thawed
1 (15 1/2 ounce) can pinto beans, drained
1/4 cup fresh cilantro leaves, chopped
4 scallions, thinly sliced
2 pork tenderloin (1 1/2 lb to 2 lb. each)

Steps:

  • Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
  • Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.

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From dinneratthezoo.com


GRILLED PORK TACOS - RICARDO CUISINE
Tacos. Preheat the grill, setting the burners to medium. Oil the grate. Grill the meat for about 4 to 5 minutes per side or until medium-rare. For pork tenderloin, cooking will be a little longer. Season with salt and pepper. Brush with the marinade a few times while cooking. Set aside on a …
From ricardocuisine.com


GRILLED PORK TENDERLOIN TACOS - FLORA'S FOOD FORAY
2010-07-26 Preheat the grill. Remove the tenderloin from the bag and place on the grill. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Allow the meat to rest for 10-15 minutes before slicing thin.
From florasfoodforay.wordpress.com


BEST GRILLED PORK LOIN ROAST RECIPE - HEY GRILL, HEY
2020-02-21 Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F. Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.
From heygrillhey.com


HERB AND HONEY GRILLED PORK LOIN RECIPE - THE SPRUCE EATS
2022-03-01 Ingredients. 2 1/2 to 3 pounds pork loin roast. 1 (12-ounce) can beer. 1/2 cup honey. 1/3 cup Dijon mustard. 1/4 cup chopped onion. 1/4 cup olive oil. 3 cloves garlic, minced. 2 teaspoons dried rosemary.
From thespruceeats.com


GRILLED CORN TACOS RECIPE - LOVE AND LEMONS
2017-08-21 Slice the kernels off the corn and add those to the bowl as well. Add the olive oil, lime juice, cilantro, pinches of salt and pepper, and a few spoonfuls of the tomatillo salsa and toss. Season to taste. Grill or warm the tortillas. Assemble the tacos with the corn taco filling, feta cheese, and serrano slices, if desired.
From loveandlemons.com


GRILLED PORK TENDERLOIN TACOS - GATHER AND DINE
2016-07-21 Grill the pork for 20-30 minutes, rotating the pork every ten minutes or so and brushing with the marinade. Allow the pork to rest for 10 minutes before cutting into thin slices on the diagonal. Serve with warm tortillas, pico de gallo, guacamole, sour cream, and grated cheese.
From gatheranddine.com


GRILLED PORK TACOS WITH MEXICAN CORN SALSA - GAL ON A MISSION
2016-07-13 Prepare the Mexican corn salsa by cutting the corn from the cobb and placing into a medium bowl. Place the jalapeno, tomato, onions, garlic, fresh lime juice, cumin, dark chili powder into the medium bowl and mix until combined. Taste and season with salt and pepper and garnish with cilantro. Slice the pork into thin strips and dice into 1" chunks.
From galonamission.com


GRILLED PORK TACOS & SUMMER CORN & NECTARINE SALSA RECIPE
Sprinkle both sides of pork with 1/2 teaspoon salt, cumin, pepper, and garlic. Place pork on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Slice pork into thin strips.
From myrecipes.com


ROASTED PORK TENDERLOIN TACOS RECIPE | MYRECIPES
Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 …
From myrecipes.com


GRILLED PORK TENDERLOIN TACOS WITH CORN AND BLACK BEAN SALSA
2016-03-02 Preheat the grill or broiler. Rub the pork with the salt and pepper. Stir together the tomatoes, corn, beans, onion, cilantro, jalapeno, lime juice, and cumin in a …
From prevention.com


SLOW-COOKER PORK LOIN CARNITA TACOS WITH CHIMICHURRI SAUCE
Step 1. Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes.
From myrecipes.com


WHITE CORN TACO | HOT OFF THE GRILL WITH BOBBY FLAY - FOOD …
Recipes: Grilled White Corn Taco with BBQ Pork Loin, Roasted Red Bliss Potatoes, and Tomatillo Red Pepper Relish.
From foodnetwork.com


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