Recipe courtesy of Chef Andrea Nicholson for duBreton Certified Humane® and Organic Pork
The marriage of tender pork and mouthwatering garnishes including radish, pickled onion and salsa roja will elevate your taco night to new heights. Break out the maracas for a party to remember.
To get the utmost flavour from your boneless pork loin, Chef Nicholson also offers grilling tips:
- Get your grilling grates nice and hot. The BBQ temperature gauge will tell you how hot the air is, but that heat needs time to transfer to the grates (a hot grill also helps kill any bacteria). Different types of BBQs and grates all heat differently, but the rule of thumb is to preheat your BBQ for 15 to 20 minutes before you start cooking.
- Don’t cook cold pork. Pull it out of the fridge 20-30 minutes before cooking, making sure it’s not sitting in direct sun, so it cooks more evenly. When it comes to cooking, start by searing the meat on all sides to create rich caramelization and a more impactful flavour.
- Make your own seasoning and rubs. Play around with different salts, spices and herbs to produce your own signature rub.
- Always let your meat rest for at least 5-10 minutes before carving or serving. This allows the juices to redistribute evenly, resulting in pork that is more tender and tasty.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
1/4 cup (60mL) oil with high smoke point (such as vegetable or grapeseed oil), for the grill
1 package (approx. 500 g) duBreton Rustic Farm Pork Boneless Loin Filet Mexican BBQ flavour
12 Corn Tortillas
1 cup (250mL) salsa roja (recipe below)
1/4 cup (60mL) pickled onion (recipe below)
1/4 cup (60mL) organic radish, thinly shaved
1-1/2 cup (375mL) queso fresco
1/4 cup (60mL) organic cilantro
3 organic plum tomatoes, quartered
1 cup (250mL) organic Spanish onion, sliced
1/4 cup (60mL) chipotle peppers (canned)
2 dried ancho Chile peppers
1 organic red pepper, seeded and diced
3 organic garlic cloves, crushed
Kosher salt and freshly ground black pepper
1 Tbsp. (15mL) coriander seeds
1 Tbsp. (15mL) cumin seeds
2 sprigs cilantro
2 Tbsp. (30mL) dried oregano, preferably Mexican
3 Tbsp. (45mL) extra-virgin olive oil
1/2 cup (125mL) hot water
1 Tbsp. (15mL) sugar
1/2 organic lime, juiced
Pickled Red Onions
1/2 cup (125mL) water
1/4 cup (60mL) sugar
1 cup (250mL) white vinegar
2 medium red onions, thinly sliced
Pre-heat BBQ to medium heat. Take a large piece of heavy-duty aluminum foil and create a pouch, add tomatoes, onions, peppers, garlic and salt and pepper, close the package tightly and place on the grill. Roast for 30-40 minutes.
Carefully open the foil package and transfer entire mixture to a blender (mixture will be hot). Add coriander, cilantro, cumin, oregano and olive oil. Blend until smooth (you may need to work in 2 batches). Once pureed, transfer to pot and heat over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl.
Pickled Red Onions
Place water, sugar and vinegar into a pot and bring to a boil. Once the liquid is boiling, add the onions and remove from the heat. Chill.
Pre-heat BBQ on high heat until the grilling grates are hot, about 15 to 20 minutes, then brush the grill with oil. Remove the Boneless Loin Filet from the package and place in the centre of the grate. Discard packaging and remaining marinade. Cover and cook for 12 to 15 minutes, turning every 1-1/2 to 2 minutes, until the meat reaches an internal temperature of 140F in the thickest part.
Remove meat from the grill, wrap tightly in a large piece of heavy-duty aluminum foil and let rest for 10 minutes. Transfer meat to a cutting board and slice thinly.
Place corn tortilla shells onto the grill and heat for 30 seconds on each side, transfer to a platter for serving.
To assemble tacos, place 3 slices of pork on each tortilla shell, drizzle with salsa roja and top with pickled onions, shaved radish, crumbled queso fresco and cilantro.