Foodie Fridays: Cumin-Crusted Pork Soft Tacos
Posted by Guest in Foodie Fridays
One of my "resolutions" for 2010 has been to get re-focused on finding/developing great dinner recipes that don't take a lot of time to put together. There's nothing better than a really great meal on an otherwise "regular" day, but most weekdays we find it really difficult to come home and spend an hour and a half in the kitchen cooking dinner. Too late, too tired, too hungry... if there's not something easy in the queue, it's highly likely we're going to skip cooking and go straight to take out or pizza.

A recent favorite is a more sophisticated take on tacos -- Cumin-Crusted Pork Soft Tacos, a take on a recipe from FGG's beloved magazine, Cooking Light. These beauties satisfy any craving for Mexican food, and I love the freshness of the corn-tomato salsa (which you can easily assemble while the pork cooks). Sometimes we eat them with black beans and rice, others we just have tacos with a side of margaritas; but no matter what you decide to accompany them with, they're pretty amazing for something that comes together in about 20 minutes.

Cumin-Crusted Pork Soft Tacos
(adapted from Cooking Light)
2.5 teaspoons ground cumin
1.5 teaspoons smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound pork tenderloin, trimmed and cut in half crosswise into two, 1/2 pound pieces
1 tablespoon olive oil

1/2 cup frozen whole-kernel corn, thawed
12 grape tomatoes, quartered
2 tablespoons red onion, diced
1 1/2 teaspoons fresh lime juice

Chipotle Sour Cream:
1/4 cup sour cream
1 teaspoon canned chipotle chile in adobo sauce, minced

8 (6-inch) corn tortillas

To prepare pork, combine first 4 ingredients. Rub cumin mixture over pork. Heat oil in a large skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Reduce heat to low, cover and cook 15 minutes until a thermometer registers 155. Remove pork from heat; let stand 5 minutes. Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 3 ingredients in a small bowl and set aside.

To prepare chipotle sour cream, combine sour cream and chipotle.

Wrap tortillas, 4 at a time, in a damp paper towel. Microwave on high 20 seconds. Place about 1 ounce pork onto each tortilla. Top with 2 tablespoons salsa and a dollop of sour cream. Fold in half.

Yield: 4 servings