How was your weekend? Ours was mellow. Well, mostly. We hung out with the kids big time, went to the movies (Hotel Transylvania 2) and had a couple early to bed kind of nights. But I needed them since I was up most of both nights with a very sick doggy. Not sure what is wrong with him yet, but he ate some new treats on Friday during the day and by the wee hours of Saturday was soooo sick (some severe stomach problems.)I am now well acquainted with the new Seattle Doggy ER. I suspect my Monday will be a similar kind of day.
But a happy spot, (besides sneaking out to the movies with the kids and the Ah-mazing Seahawks shutout game yesterday) was when I made these Plum and Hoisin Glazed Pork Tacos. 
I am really, honestly telling you that this recipe is spectacular. I am totally obsessed and this is the third time I have made this dish. The first time was when Yianni, Pete’s Greek cousin, was still staying with us and I got a little carried away with the Serrano chili’s that time and we were all laughing and sweating and guzzling water. (Now I go a little lighter on the chili ☺)
One more tweak I made this last time was to add some diced sour green apple- I just loved the fresh sweet and tart crunch that it adds. With the fresh herbs and the rich, sweet and savory tender pork, it is a pretty fantastic combo- please try this as soon as you can!
Recipe: Plum and Hoisin Glazed Pork Tacos
Ingredients
- 2 pork tenderloin, cut into bite sized pieces
- 1 red fresno chili with the seeds, roughly chopped
- 2 cloves garlic
- 2 inches of peeled chopped ginger
- ¼ cup gluten free soy sauce
- ½ cup “all natural” Hoisin (GF)
- ½ cup chopped fresh plum or pluot
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- Fresh mint leaves
- Fresh Thai Basil
- Fresh apple, peeled and diced
- Fresh plum, diced
- Serrano chili, thinly sliced (spicy!!!- optional)
Instructions
- In the jar of a blender, add the fresno chili, garlic, ginger, soy sauce, hoisin, chopped plum and honey puree until smooth. Pour the sauce into a Ziploc bag or a Tupperware and then add the bite sized pieces of pork. Marinate for at least an hour and up to several hours.
- In a heavy skillet over medium heat, add the vegetable oil. Add the Tenderloin and the sauce and cook the tenderloin in a skillet for 5-8 minutes until just cooked through.
- While the tenderloin is cooking, warm the tortillas in a dry pan or over an open flame.
- Pile the tortillas with fresh mint and thai basil leaves and add a generous amount of pork and sauce and top with the apple and plums and Serrano chili slices. Serve Hot.
Preparation time: 20 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 6-8
I love hoisin and pork together, so naturally I’m going to have to try this. And the apple is a nice touch!
These tacos looks epic and I love the presentation! Gorgeous!
Wow!! How fab are these tacos?! Flavor perfection!!
Oh no!! Poor Wilbur 🙁 I hope he’ll be okay! These tacos look so good and I love how it’s very ‘fall’ 🙂
Oh man, all the flavors in these sound amazing! What a fantastic combination!
obsessed with the spicy and tart, crunchy combination!! hope your puppy feels better real soon too!
This is such a crazy good recipe!!! I’ve made it twice in three days for company and we all LOVED it. Enjoying your cookbook as well. My daughter had her third baby two weeks ago and I used it often while cooking for her family. Big hit.
Thank you Lyndsey!! So happy that you are enjoying the recipes!
Hi Heather how are this evening, your recipes are all good, but the problem with me , pork is not in my dishes that I prepared in my house old on daily basis, I thought you should know thank you Kadi.