Serves 4 with leftovers
ONIONS AND CABBAGE
|1||cup distilled white vinegar|
|2||jalapenos, seeded and thinly sliced|
|1||large white onion, thinly sliced|
|½||head red cabbage, thinly sliced (5 packed cups)|
|½||cup chopped fresh cilantro|
1. In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring occasionally to dissolve the sugar. Add the jalapenos and onion and return to a boil; simmer for 30 seconds.
2. Transfer to a large heatproof bowl and leave to cool. Add the cabbage and cilantro, and toss well. Refrigerate for at least 1 hour. Set aside 2 cups for the tacos.
|3||tablespoons slivered almonds, finely chopped|
|2||tablespoons ancho chili powder|
|1||teaspoon dried oregano|
|1||teaspoon dried cumin|
|1||clove garlic, finely chopped|
|3||tablespoons orange juice|
|Grated rind of 2 oranges|
|2||tablespoons olive oil|
1. In a bowl, stir together the almonds, chili powder, oregano, cumin, sugar, and salt until blended. Stir in the garlic, orange juice, orange rind, and olive oil to make a paste.
2. Set the oven at 425 degrees. Oil a rimmed baking sheet.
3. Rub the tenderloins all over with the spice paste. Transfer to the baking sheet. Roast for 16 to 20 minutes or until a meat thermometer inserted into the thickest part registers 145 degrees.
4. Transfer to a cutting board and tent with foil; rest 10 minutes. Set aside 1 pork tenderloin for the tacos. Slice the remaining pork on the diagonal. Drain the cabbage mixture and serve with the pork. Sally Pasley Vargas