Name: Mojo-Seared Pork Tenderloin Tacos with Quick-Pickled Red Cabbage & Black Beans
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Cuban–Mexican fusion
Ingredients: 600 g Pork tenderloin; 1 tsp Kosher salt; 1/2 tsp Freshly ground black pepper; 1 tbsp Olive oil (for searing); 1 tsp Unsalted butter (optional, for finishing); 8 pieces Corn tortillas (6-inch) — or flour if preferred; 240 g Red cabbage, very thinly shredded; 60 ml White vinegar or apple cider vinegar (for quick pickle); 60 ml Water (for quick pickle); 1 tbsp Granulated sugar (optional, balances vinegar); 3/4 tsp Kosher salt (for quick pickle); 320 g Cooked black beans (drained if canned); 20 g Fresh cilantro, roughly chopped; 1 whole (quartered per person) Fresh limes, cut into wedges; 3 cloves Garlic cloves (for mojo); 60 ml Fresh orange juice (for mojo); 1 tbsp Extra virgin olive oil (for mojo); 1 tsp Ground cumin; 1 tsp Dried oregano; 3/4 tsp Salt (for mojo); 1/4 tsp Freshly ground black pepper (for mojo); 1/4 tsp Optional: smoked paprika or chipotle powder

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