| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Meats, Mexican |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork tenderloin |
| 1/4 |
c |
Mole paste; (available in Latin groceries) |
| 1/2 |
c |
Fresh lemon juice |
| 4 |
|
Garlic cloves; peeled and crushed |
| 1/4 |
ts |
Crushed black peppercorns |
| 1 |
tb |
Water |
| 1 1/2 |
ts |
Salt; or to taste |
| 16 |
|
Corn tortillas |
| 1 |
|
Lemon; cut into wedges |
| 1 |
c |
Shredded iceberg lettuce |
| 1 |
|
Tomato; seeded and diced |
| 1/2 |
c |
Chopped onion |
|
|
Guacamole |
|
|
Sour cream |
INSTRUCTIONS
Instructions:
Trim the tenderloins of excess fat and silver skin. Mix the remaining
ingredients and marinate the tenderloins, covered with plastic wrap, in the
refrigerator overnight.
Light a charcoal or gas grill, and grill the tenderloins until done, about
15 minutes, turning them once or twice during the grilling period. Allow
them to rest for 10 minutes before slicing.
To serve, heat the tortillas, wrapped in aluminum foil, in a 300.F oven.
Place sliced pork down the center of each tortilla, and add the remaining
garnishes to suit personal taste.
Note: The pork can also be cooked in a 450.F oven for 15 to 30 minutes,
depending on size.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998
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