Pork Tacos
Today, as promised, I’m sharing a fast and flavorful recipe for Sunday’s leftovers. Remember the Apple and Bacon Grilled Pork Loin with Bourbon Brown Sugar Glaze? Well, pull that dish out of the fridge and warm it up. Because in less than 15 minutes, that pork loin and yummy glaze are going to be transformed into a festive platter of Pork Tacos with Chimichurri. The only thing you’ll need to do for tonight’s meal, in addition to pushing a few buttons on the microwave, is prepare the chimichurri sauce. That prep time, by the way, is included in the 15 minute timeframe I just mentioned.
This recipe was created out of mere happenstance, as is the case with most of my favorite concoctions. I was starving and the refrigerator was full. So I piled all of the food on the kitchen counter, threw a couple of leftovers and pantry items together and viola! A delicious recipe was born. I hope you enjoy it as much as I do.
The number of servings for this recipe is ultimately determined by the amount of leftovers you have. I’ve thrown a few numbers in the ingredient list for guidance. Those numbers are based on how I like my tacos, light on the meat and heavy on the toppings. You can build yours anyway you please.
Pork Tacos Recipe
Print Recipe
12 6-inch flour tortillas
6 slices Apple and Bacon Grilled Pork Loin
1/4 cup Bourbon Brown Sugar Glaze
2 cups shredded romaine or iceberg lettuce
1 cup queso fresco, crumbled
1/2 to 3/4 cup Chimichurri
Wrap the tortillas in a paper towel or waxed paper and microwave on high for 30 seconds. Keep warm. Pour glaze over leftover pork; reheat. Slice each piece of pork into 6 thin strips. Build tacos by filling each tortilla with 3 strips of glaze-drenched pork. Top with lettuce and cheese. Drizzle Chimichurri on top. Garnish with extra cilantro. Fold and eat. Makes 6 servings.
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