Last week at market I purchased a beautiful pork tenderloin from one of our meat vendors. Take a look at this pork tenderloin - this is not "the other white meat" - this is real pork. The meat is almost as dark as beef! You simply cannot buy pork this good in the grocery - heritage breed pork is the key - available from Lindenhof Farm, Cantor Hill Farm, Wyebrook Farm and Birchrun Hill Farm.
I decided to make this great recipe for tacos al pastor - a traditional Mexican pork taco topped with grilled pineapple. For this recipe, I substituted fresh Frecon peaches for the pineapple. You can find the recipe here - I prepared everything as written in the recipe except for substituting the peaches (2 halved, total of 4 halves). The grilled peaches are transformed into a salsa. I served the tacos with the peach salsa and the salsa violetta (yesterday's post), avocado, sliced tomatoes and micro greens.
Lets talk nutrition - calories to be precise. One serving of this taco recipes comes in at about 300 calories for 2 tacos with 7 grams of fat. Now let's compare that to the big taco fast food chain out there - 2 double decker taco supremes come in at 700 calories and 32 grams of fat - and, no where near the flavor! The choice is simple!
Ingredient note: of course you need tortillas for tacos. Normally I make my own tortillas using masa harina. Today I tried these sprouted corn tortillas I picked up at Kimberton Whole Foods - they are amazing. A quick warm up on the grill and they made a great taco shell!