Grilled Pork Tenderloin Tacos
Written by: Roscoe

Ingredients:
Pork Tenderloin (1 for every 3-4 people)
Rub: Montreal Steak, smoked paprika, Cholula powder
Marinade: Olive Oil, Worcestershire, Cholula
tortillas - corn or flour
Guacamole’
Salsa
1 hot grill
Beer or Margaritas (to stay hydrated while grilling)
Another Kind of Carnitas
When you’re talking pork, it doesn’t get much more tender than pork tenderloin. Buy ‘em separately at your butcher’s, or in a pack from Costco or Sam’s, they’re a great deal.

Chop it up
Summer Grilling
It doesn’t take long, either. A few minutes to sear all around, then let them cook up till they’re still a little soft to the touch, say medium, around 140 with a thermometer (Roscoe don’t need no stinking thermometer). Let ‘em rest a couple minutes (if you can resist), then chop ‘em up right at the grill or picnic table, heat up a few tortillas, corn or flour (Roscoe recommends corn), slather with some Guacamole and salsa, and you’ll forget you ever heard of Taco Bell (besides, they don’t serve Margaritas there). Or… keep it simple: drizzle the pork with your favorite BBQ sauce and wrap it a tortilla. We love simple at Club Roscoe. Read the rest of this entry »
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-Roscoe








