1largepork tenderloin, trimmed of fat and silverskin and cut in half lengthwise
Marinade:
1Tablespoonsesame oil
1Tablespoonsoy sauce
1Tablespoonlime juice
1Tablespoonvegetable oil
1teaspoonwhite or brown sugar
For serving:
1/2English cucumber, diced
1large tomato, diced
8green onions, root end trimmed
Fresh cilantro or flat-leaf parsley , coarsely chopped
Lime wedges
8smallflour tortillas
Sriracha Mayonnaise:
1/3cupmayonnaise
3tspSriracha
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Instructions
Mix up the marinade: combine marinade ingredients and pour over pork tenderloin to marinade for a few minutes while you prepare the rest of the ingredients. (*If you have the time, you can certainly refrigerate and marinade for longer).
If preparing in the oven, preheat oven to 400° For the BBQ, heat to medium-high heat.
Cook pork in the oven for about 15 minutes or on the BBQ, until an internal temperature of 150° Remove from oven/BBQ and allow to rest.
If preparing in the oven, switch your oven to broil, with the rack still in the center of the oven. Place green onions on a baking sheet, brush lightly with a little oil and broil until wilted and starting to brown on the edges. For the BBQ, place green onions on to the hot grill crosswise (so they don't fall through the grateand grill until wilted and lightly browned.
Remove from oven/BBQ and dice fairly finely. Set aside with the diced tomatoes and cucumber.
Prepare the Sriracha Mayonnaise by combining the mayonnaise and Sriracha.
Slice your pork in to this slices.
Finally, heat your tortilla by placing on the hot BBQ until warmed or wrap in foil and place in a warm oven for 5 minutes or so.
Assemble the tacos by starting with some of the pork slices. Sprinkle a generous amount of green onion on top of the pork. Top with tomatoes, cucumbers and some cilanto. Top with a drizzle of Sriracha mayonnaise. Serve with a lime wedge.
*Note: The pork can be cooked ahead and refrigerated whole. Slice before serving. Rewarm in the microwave or serve at room temperature.