Crisp Envy™ Tacos



  • 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


Cut pork crosswise into 1-inch round medallions.

Coat pork medallions with olive oil, salt, and pepper, then add to saucepan on medium heat.

Slice half of one Envy™ apple into thick wedges and add to saucepan.

Slice remaining half of Envy™ apple into thin wedges and set aside.

Add rosemary to saucepan and heat for 2-3 minutes.

Flip pork and heat for another 2-3 minutes until pork is slightly golden and cooked all the way through.

Let pork rest for 3 minutes and then slice into strips.


Thinly slice half Envy™ apple into thin sticks around the same size of the shredded cabbage.

Reserve half of Envy apple for last step.

Toss Envy™, carrots, red cabbage, and green cabbage together in serving bowl.

Mix Taylor Pass Honey, mayonnaise, mustard, and vinegar into a dressing.

Add salt and pepper to taste.

Mix dressing and cabbage together and refrigerate for at least 1 hour prior to serving.


Cut remaining Envy™ apple into thin wedges.

Top taco shells with pork, slaw, sour cream, and a squeeze of lime.

Then, top with Envy™ wedges.