I opt for tenderloin instead of pork shoulder, which is fatty and takes a long time to cook. This still has the citrusy flavors and crunchy slaw, but instead of serving it all in a tortilla, I take a few baked tortilla chips and sprinkle them over the top.
Ingredients
| Slaw | |
| 2 large oranges | ½ tsp. bottled horseradish |
| 1 grapefruit | ¼ tsp. kosher salt |
| 1 Tbsp. safflower or grapeseed oil | ¼ tsp. freshly ground black pepper |
| ½ Tbsp. light agave nectar or honey | ½ small napa cabbage, finely shredded (3 cups) |
| ½ Tbsp. apple cider vinegar | |
| Pork | |
| Vegetable oil cooking spray | 1 (1-lb.) pork tenderloin |
| 2 tsp. ground cumin | 1 Tbsp. safflower or grapeseed oil |
| ⅛ tsp. cayenne pepper | 5 baked tortilla chips, crushed |
| ½ tsp. kosher salt | |
Preparation
For the slaw: 1. Cut the ends off one of the oranges and then use the knife to slice off all of the peel and white pith underneath. Use a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into 1/2-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining orange and the grapefruit.
2. In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.
For the pork: 1. Position an oven rack in the centerof the oven and preheat the oven to 400°F. Spray a heavy rimmed baking sheet with vegetable oil ooking spray.
2 In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into 1/4- to 1/2-inch-thick slices.
3. Divide the slow among four plates. Arrange the sliced pork on top and sprinkle with crushed tortilla chips.
Serves 4.
Nutritional Information: Calories: 326; Fat: 13g; Cholesterol: 10mg; Sodium: 3160mg; Total Carbohydrates: 28g; Dietary Fiber: 7g; Sugar: 16g; Protein: 26g.
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