On Tap Oil & Vinegar Recipe Detail

Watermelon Pork Tacos

You'll love this.

Ingredients:

Pork:

• 1 pork tenderloin, silver skin removed, cut into 1 inch thick slices
• 1 Tbsp. onion powder
• 1 tsp. freshly ground black pepper
• 2 Tbsp. Honey Ginger White Balsamic Vinegar
• 1 Tbsp. Serrano Honey Vinegar
• 2 Tbsp. Garlic Olive Oil
• 3 Tbsp. soy sauce
• 1/2 tsp. Dark Toasted Sesame Oil

Vinaigrette:

• 2 Tbsp. Peach or Mango White Balsamic Vinegar
• 1/4 cup Picual Extra Virgin Olive Oil (or any medium fruity Extra Virgin Olive Oil)
• 1 1/2 Tbsp. soy sauce
• 1/4 tsp. Dark Toasted Sesame Oil

Salsa:

• 1 cup watermelon, cut into 1/4 inch cubes
• 1 cup seeded English cucumber, cut into 1/4 inch cubes
• 1 avocado, pitted, peeled, and cut into 1/4 inch cubes
• Lettuce "Shells"
• 1 romaine lettuce head

Directions:

To make the pork, combine all the ingredients in a resealable 1 gallon plastic bag and marinate for 30 minutes.

While pork is marinating, whisk together all the ingredients for the vinaigrette.

In a medium bowl, combine all the ingredients for the salsa. Gently fold in the vinaigrette. Chill.

Trim off the soft dark green end of the romaine. Cut off the root end and separate the leaves to create 4 inch long lettuce "shells." Rinse, dry, and chill the leaves.

Preheat the grill to medium. Discard the marinade. Grill the pork for 3 minutes on each side. Remove from heat, let rest 3 minutes, and roughly chop into 1/2 inch pieces.

Fill lettuce shells with the pork, top with the salsa, and devour!