Blood Orange Honey Ginger Glazed Pork Tacos

I am not sure if this is just another Monday or if it’s a lovely Holiday weekend. I guess it depends who you are and where you are and if you have to work today and if you have kids home on winter break, and most of all whether or not you are on a beach in Hawaii or a soaking your feet in a pool in California somewhere or swooping down ski slopes filled with soft powdery snow. I, my friends, am working (and not from Hawaii or anywhere else warm or sunny or fun) AND have the kids home. Soooo I guess it’s just another Monday- but with the kids in full blown crazy mode. And it’s raining. Again.

So the bottom line of this pity fest which I will have while looking at vacation pictures of everyone on facebook while I take Vitamin D supplements and imagine myself on a beach somewhere is that at least I should be thankful for the blessings that I have- despite the very dark rain. Like my sweet dog Wilbur who just looks so happy to see me all the time! Also for Moscow Mules and red wine. For foot rubs and soft sweat pants with elastic and also for good hand cream. And for dinners that are easy and totally delicious- and that are Tacos. Right? because that is what I need for a Monday night.

Like these Blood Orange Honey Ginger Glazed Pork Tacos- lets just try these for dinner ok?

Blood Orange Honey Ginger Glazed Pork Tacos

Author: Heather Christo

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 4

Ingredients

1 pork tenderloin, trimmed of extra fat and cut into bite sized pieces
1 cup blood orange juice
2 cloves garlic
2 inches of peeled chopped ginger
2 tablespoons tamari soy sauce
2 tablespoons rice vinegar
⅓ cup honey
2 tablespoons vegetable oil
1 ½ teaspoons corn starch
To serve:
8 corn tortillas
shredded red cabbage
avocado slices
1 red fresno chili thinly sliced
2 green onions, thinly sliced
2-3 radishes, thinly sliced
cilantro (I used micro-cilantro)

Instructions

In the jar of a blender, puree ⅔ cup blood orange juice, garlic, ginger, tamari, rice vinegar and honey. (Reserve ⅓ cup of blood orange juice).
Add the pork to a Tupperware and then add the sauce to the Tupperware. Let marinade for about 15-20 minutes.
In a heavy skillet over high heat, add the vegetable oil. Add the tenderloin and the sauce and cook the tenderloin for 5-8 minutes until just cooked through. Meanwhile make a slurry with the remaining blood orange juice and the cornstarch. At the 5 minute mark, add the slurry.
When the pork is done, scoop it out using a slotted spoon and continue to cook the sauce down until thickened, another minute or two. Add the sauce to the pork and season to taste with kosher salt.
While the tenderloin is cooking, warm the tortillas in a dry pan or over an open flame.
Pile the tortillas with shredded red cabbage, fresh avocado, the pork and then sprinkle with fresh red fresno chili and green onions.

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