Asian Pork Tacos with a Sweet and Spicy Mango Salsa

With summer winding down and fall coming up I wanted to work in a couple more fresh and delicious cook out recipes. Looking for the perfect dish to bring to your next get together? Try out these Asian pork tacos, I was very happy with how this recipe turned out and will definitely be adding it to my regular makes. I wanted to add a sweet and spicy contrast to the salty pork so I came up with a refreshing mango salsa to put on top. Finally we finished the tacos with a super simple brussels sprout and carrot slaw to add a nice crunch. Lets start off with the pork recipe!

 

Asian Pork Tacos:                                                            Yields: 1 Qt

  • 1 Pork Tenderloin
  • 1/2 C Soy Sauce
  • 2 Tbsp Honey
  • 1/4 C Hoisin Sauce
  • 3 oz Pineapple Juice
  • 1 tsp Sesame Seeds
  • 3 Cloves Garlic

In a bowl mix together the soy sauce, hoisin, honey, pineapple juice, sesame seeds, and garlic. Place tenderloin in slow cooker on low and pour soy mix over top making sure to coat the loin. Cover and cook on low for 5-6 hours. Flip the loin over every couple hours to ensure even cooking. When done remove the loin from the soy mix and place in a bowl. Shred the loin with a fork til evenly pulled apart. Add in 1/4 c of the glaze and mix together. If you would like a stronger flavor you can add more glaze.

*I don’t have a slow cooker so I cooked on the stove top in a pot with a lid at 200º and it worked great!*

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Mango Salsa:                                                                Yields: 1 1/2 Pt.

  • 1 Mango
  • 1/2 Walla walla (Sweet Onion)
  • 3 Roma Tomatoes
  • 2 Garlic Cloves
  • 1 Bunch Parsley
  • 2 Tbsp Ginger Juice
  • 2 Serranos
  • 2 Tbsp Olive Oil
  • Salt and Pepper TT
  • 2 tsp Sugar

Small dice the mango, walla walla, serranos, and roma tomatoes and place in a bowl. Mince the garlic and parsley and add to the mango bowl. Peel and grate the ginger with a micro-plane, squeeze the juice into the bowl. Finally mix in the olive oil, salt, pepper and sugar. Will build flavor after sitting in fridge overnight.

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Brussels Sprout and Carrot Slaw

  • 10 Brussels Sprouts
  • 2 Carrots
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Olive Oil
  • Salt and Pepper TT

Core and thinly slice the sprout and place in a bowl. Peel and shave the carrots and place in bowl with the sprouts. Toss together with vinegar, olive oil, salt, and pepper.

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Not sure if you have tried Missions Flour Street Taco shells but they are pretty great! I used them for this dish and think they are the perfect size especially for a back yard get together! If you are looking for a quick and easy dish for and end of summer party give this one a go and let us know what you think! As always if you have any questions feel free to ask!

 

 

 

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