Jazz Up Your Lunch with This Grilled Pork Taco Recipe from Joanna Gaines’ ‘Magnolia Journal’
If lunchtime has gotten boring, it’s time to spice things up a bit. We’re guessing you’re tired of eating sandwiches every day. You can get plenty of interesting recipes from the summer issue of Joanna Gaines’ Magnolia Journal. One recipe you’re sure to enjoy is the grilled pork taco with watermelon relish. This is a colorful and spicy dish that will likely become part of your regular lunch rotation.
You still have some time to enjoy what’s left of the summer. Why not pull out the grill and savor a few grilled pork tacos before it’s time to say goodbye to the warm weather? Here’s Magnolia Journal’s recipe for grilled pork tacos with watermelon relish.
Prep: 10 minutes
Grill: 40 minutes
- Makes 8 tacos
- 1 cup teriyaki sauce
- ¼ cup packed brown sugar
- 2 cloves garlic, smashed
- 1 1- to 1 ½ -lb. pork tenderloin
- 2 cups shredded red cabbage
- ½ cup red onion slivers
- ¼ cup apple cider vinegar
- 2 cups chopped watermelon
- 1 fresh jalapeño chili pepper, seeded and finely chopped*
- 2 to 4 Tbsp. chopped fresh cilantro
- Salt and black pepper
- 8 5- or 6-inch corn tortillas, warmed
1. Combine teriyaki sauce, brown sugar, and garlic in a large resealable plastic bag. Add pork tenderloin; seal bag. Turn bag to coat pork with marinade. Place in a shallow dish. Marinate in the refrigerator overnight.
2. Prepare grill for indirect heat. Place pork on grill rack over indirect medium-high heat. Grill, covered, about 40 minutes or until 145°F. Remove from grill. Cover and let rest 5 minutes. Cut meat into bite-size strips or cubes.
3. Toss together cabbage, onion, and vinegar in a medium bowl. In another bowl, toss together watermelon, jalapeño, cilantro, and salt and pepper to taste.
4. Fill tortillas with pork, cabbage mixture, and watermelon relish.
*Although chili peppers can add a refreshing boost of flavor, they should be handled with care. Use caution when cooking with chili peppers. The folks over at Magnolia Journal remind home chefs that these peppers contain oils that can cause eye and skin irritation. It’s best to wear plastic gloves when handling chili peppers.
Source: Summer 2019 issue, Magnolia Journal
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