Pork tortillas adobo

Last night got away from me and I never had a chance to blog the specifics of the grilled pesto shrimp. It is pretty straightforward, brush cleaned shrimp with pesto, skewer them and grill until done. We had it with cous cous.

Tonight’s dinner was a pork tortilla. Always gratifying when Samantha takes a bite and says “Yum!” The recipe I adapted didn’t make nearly enough rub – I increased it significantly. It also didn’t call for adding sour cream and pepperjack cheese but we thought they greatly improved the dish!

Pork tortillas adobo

  • 1 tsp olive oil
  • 2 onions, sliced
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 1/4 cup water
  • 1 1/2 cups tomato sauce
  • 4 TB brown sugar
  • 3 – 4 tsp chili powder
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 TB cider vinegar
  • 1 pork tenderloin
  • flour tortillas
  • sour cream (optional)
  • pepperjack cheese (optional)

Heat a large non-stick skillet over medium-low heat. Add oil and then onions, granulated sugar, water and 1/2 of the salt. Cook until softened and lightly browned about 20 minutes. Add tomato sauce and simmer about 5 minutes.

Combine brown sugar, chili powder, oregano, cider vinegar and another pinch of salt. Rub pork tenderloin with mixture and grill for 15 – 20 minutes until thermometer reads at least 140. Remove from grill and let rest for 10 minutes. (While pork is resting, wrap tortillas in aluminum foil and heat in oven at 350 for about 10 minutes.) Slice pork into thin slices and add to tomato mixture.

Spoon pork mixture on one side of tortillas. Top with pepperjack cheese if desired. Fold over and top with sour cream if desired. (My spicy peeps added jalapenos.) Here it is before I folded it over.