Great healthy dish to serve at parties, where guests can assemble their own feast!
Requires some ahead of time prep.
- 1/4 cup olive oil
- juice from two limes
- clove of garlic, minced
- one green onion, diced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp fresh ground pepper
- 1/4 tsp sea salt
- pork tenderloin, approximately 12-16 oz
- small corn tortillas (we used blue corn)
- 2 ears of corn with husk still on
- can of black beans, drained and rinsed
- 1 tbsp cumin
- 1 tbsp chili powder
- 2-3 limes
- avocado, diced and drenched in lime juice to keep it from browning
- large tomato, diced
- medium sweet onion, diced
- green onion (approximately 2-3 bulbs, diced on a angle)
- fresh cilantro (rough chop) plus some for garnish
- olive or coconut oil
- sea salt
Pour all marinade ingredients into a large zip top bag along with pork tenderloin. Seal bag, removing all air, and squish it around so that the tenderloin is coated in the marinade. Place inside a bowl and then put it into the refrigerator for 4-6 hours.
When you are ready to begin making the meal:
First place the corn (still in husk) in a large bowl full of water and soak for 20-30 minutes.
In a large sauté pan, heath one teaspoon of oil over medium heat. Add the diced sweet onions. Sprinkle a pinch of salt over the top, to help the onions give off some of their water. After about 2-3 minutes, add in the minced garlic.
Continue to stir until the onions turn translucent in color. Stir in the black beans, chili powder, and cumin. After the black beans have been heated, add in the chopped cilantro and green onion and give it a final stir.
Remove the tenderloin from zip top bag and place on a preheated grill. Turn the grill to medium-high and sear all four sides. Then, turn the heat down to medium-low and allow it to slow cook the rest of the way. Use a meat thermometer to cook it to 160 degrees.
While the tenderloin is cooking, place the corn on the grill as well, and cook for 15-20 mins turning roughly every 5 mins. Keep an eye on this to make sure the husk does not catch on fire, it should be fine because this is why we soaked the husk, but pay attention anyway.
After removing the corn from the grill, set aside and let cool so you can handle it. Slice kernel off of the ear and place it into a small bowl.
When the tenderloin is finished cooking, remove from it from the grill and allow it to rest for a few moments before slicing it in order to let the juices redistribute throughout the meat. Slice on a bias, so that you have small, bite size pieces of meat.
Preheat oven to the lowest setting it allows and then turn it off. Place the corn tortillas between sheets of damp paper towel and then onto a baking sheet, and set them in the oven until you are ready to serve them (so that they will be warm and flexible).
Assemble your taco by first placing the pork tenderloin on the warmed tortilla, then the black bean mixture, then the grilled corn, then tomatoes, avocadoes, and more green onion, cilantro, etc.
Serve alongside refried beans, a big green salad, and/or a fruit platter.