1 Pork Tenderloin
1 Tablespoon Roasted Garlic Chipotle
1 Cup Corn Kernels
2 Poblano medium dice
1 Onion small dice
1 garlic Clove minced
4 Corn Tortillas
½ Cup Cheddar Cheese shredded
3 Radishes sliced thin
¼ Cup Cilantro Leaves
Hot sauce to taste
2 Lime for juicing
No nutrition information available
1.Cove pork tenderloin with plastic wrap and pound into an even ¾ inch thickness. Score both side of the pork no more than an ⅛ inch deep in a cross pattern. Season both side evenly with Roasted Garlic Chipotle season, place in a zipper lock bag and refrigerate at least 45 MINS.
2.Heat your griddle to medium high heat. Add corn, poblanos, garlic, and onion to one side of griddle. Season with salt and pepper. Cook until lightly charred about 5 minutes, tossing twice. Turn that side of the griddle burner to medium low heat cover with melting dome to keep warm and steam until ready for taco assembly.
3.Remove pork from zipper lock bag and place on the other side (hotter side) of the griddle and place grill press on top. Cook first side until well charred about 5-8 minutes. Flip and repeat until internal temperature is 145 degrees. Remove from griddle to place onto cutting board.
4.While pork rests for a few mins, place your taco holder onto the hotter side of the griddle and add tortillas.
5.Slice pork into ½ inch slices and divide onto tortillas. Then evenly divide the corn mixture onto of the pork followed by the cheese. Cover with melting dome until cheese has melted about 3 minutes. Remove taco holder from griddle. Garish with radish, cilantro, hot sauce and lime juice. Serve immediately.