Recipe of the Week: Blood Orange Honey Ginger Glazed Pork Tacos

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Who doesn’t love a good taco?

This week, we’ve got a taco recipe from Queen Anne-based chef, entertaining expert and cookbook author, Heather Christo, that’s sure to impress. Her recipe for blood orange honey ginger glazed pork tacos is unique in flavor and super easy to put together (it only takes about 30 minutes to prepare). With an awesome glaze of sweet honey, tangy citrus and salty soy and garnished with fresh cilantro and creamy avocado, this dish is the perfect bite for easy lunches, dinner or a late-night snack.

The best part? These tacos are dairy- and gluten-free.

Ingredients:

1 pork tenderloin, trimmed of extra fat and cut into bite sized pieces

1 cup blood orange juice

2 cloves garlic

2 inches of peeled chopped ginger

2 tablespoons tamari soy sauce

2 tablespoons rice vinegar

⅓ cup honey

2 tablespoons vegetable oil

1 ½ teaspoons corn starch

To serve:

8 corn tortillas

Shredded red cabbage

Avocado slices

1 red fresno chili, thinly sliced

2 green onions, thinly sliced

2-3 radishes, thinly sliced

Cilantro (I used micro-cilantro)

Instructions:

1. In the jar of a blender, puree ⅔ cup blood orange juice, garlic, ginger, tamari, rice vinegar and honey. (Reserve ⅓ cup of blood orange juice).

2. Add the pork to a Tupperware and then add the sauce to the Tupperware. Let marinade for about 15-20 minutes.

3. In a heavy skillet over high heat, add the vegetable oil. Add the tenderloin and the sauce and cook the tenderloin for 5-8 minutes until just cooked through. Meanwhile make a slurry with the remaining blood orange juice and the cornstarch. At the 5 minute mark, add the slurry.

4. When the pork is done, scoop it out using a slotted spoon and continue to cook the sauce down until thickened, another minute or two. Add the sauce to the pork and season to taste with kosher salt.

5. While the tenderloin is cooking, warm the tortillas in a dry pan or over an open flame.

6. Pile the tortillas with shredded red cabbage, fresh avocado, the pork and then sprinkle with fresh red fresno chili and green onions.