Pork Tenderloin Taco Lettuce Cups
with Homemade Salsa Verde & Poblano Salsita
Cooking time
25 minutes
Servings
2/4
Calories
350 /serving
Tacos take a light and airy turn with lettuce cups instead of tortillas, and juicy slices of pork tenderloin brushed with BBQ sauce for a less than typical filling. Where they stay traditional is with a tomatillo salsa verde and a sharp poblano salsita.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 50g Diced onions
- 1 Poblano pepper (or green pepper)
- 225g Tomatillos
- 1 Head of Iceberg lettuce
- 30ml Organic BBQ sauce (no added sugar)
- 15ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Mustard • Sulphites
You will need:
Basting brush
Grater
Medium oven-safe pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
230 mg
Total Carb
24 g
Sugars
12 g
Protein
42 g
Fibre
8 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Brush with the BBQ sauce.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salsa verde
- Meanwhile, remove the husks from the tomatillos; grate.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the tomatillos and demi-glace. Cook, stirring often, 2 to 3 min., until slightly thickened.
Make the poblano salsita & prepare the lettuce
- Meanwhile, halve, core and small-dice the poblano.
- In a medium bowl, combine the poblano (add ½ or ¼ for medium spicy), onions, vinegar, a drizzle of oil and S&P.
- Separate the lettuce leaves.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the pork and a spoonful of the poblano salsita.
- Drizzle with the salsa verde.
- Serve the remaining poblano salsita on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
