Crisp ENVY™ tacos

Ingredients

  • 2 ENVY™ Apples
  • ½ LB Pork Tenderloin
  • 3T Olive Oil
  • 1 t Salt
  • 1 t Pepper
  • 3 Sprigs of Rosemary
  • ½ C Shredded Carrots
  • ½ C Shredded Red Cabbage
  • 1 C Shredded Green Cabbage
  • 4T Taylor Pass Honey
  • 1 C Mayonnaise
  • 1T Mustard
  • 1T White Vinegar
  • Salt and Pepper, to taste
  • 12 Soft Taco Shells
  • 2T Sour Cream
  • 1 Lime, Cut into Wedges

Method

  1. Cut pork crosswise into 1-inch round medallions.
  2. Coat pork medallions with olive oil, salt, and pepper, then add to saucepan on medium heat.
  3. Slice half of one ENVY™ apple into thick wedges and add to saucepan.
  4. Slice remaining half of ENVY™ apple into thin wedges and set aside.
  5. Add rosemary to saucepan and heat for 2-3 minutes.
  6. Flip pork and heat for another 2-3 minutes until pork is slightly golden and cooked all the way through.
  7. Let pork rest for 3 minutes and then slice into strips.
  8. Thinly slice half ENVY™ apple into thin sticks around the same size of the shredded cabbage.
  9. Reserve half of Envy apple for last step.
  10. Toss ENVY™, carrots, red cabbage, and green cabbage together in serving bowl.
  11. Mix Taylor Pass Honey, mayonnaise, mustard, and vinegar into a dressing.
  12. Add salt and pepper to taste.
  13. Mix dressing and cabbage together and refrigerate for at least 1 hour prior to serving.
  14. Cut remaining ENVY™ apple into thin wedges.
  15. Top taco shells with pork, slaw, sour cream, and a squeeze of lime.
  16. Then, top with ENVY™ wedges.
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