Roasted Pork Tacos with blueberry coleslaw - Tacos with tender pieces of roasted applewood smoked bacon Pork loin, and topped witha a fresh and light blueberry rainbow coleslaw with an almond honey mustard dressing (no mayonnaise), and an Jalapeno avocado crema. A meal that's ready in 30 minutes with some life saving shortcuts!
1applesmoked bacon pork loinabout 1 - ½ lbs, there will be leftovers
1cupof fresh blueberrieswashed
⅓of a red cabbage sliced thinusing a mandolin, or pre-packaged is fine too
1can of black beansrinsed
3roma tomatoesseeds removed, cut into small pieces
Almond Honey mustard dressing
2tspspicy brown mustard
1tbspfreshly squeezed lemon juicemore if needed
2heaped tsp all natural almond butter
¼cupvegetable oilor any unflavored oil
Salt to taste
Jalapeno Avocado crema
¾cupcremaor sour cream, if you can’t find crema
1jalapenoremove seeds if you don’t like it spicy
1 - 2tbspfresh lime juice
8 - 12Heated tortillas
1 - 2slicedLime (in wedges)
Preheat oven to 400°F.
Place the room temperature pork loin in a lined pan, with the bacon bits facing up. Roast in the preheated oven for 20 minutes or until the internal temperature reads 160°F. Cover the pan with foil, if the bacon is caramelizing too much.
Remove the pork from the oven and drizzle the honey over it. Leave the pork loin to rest for 10 - 15 minutes.
Slice the pork loin into thin slices and place on a serving dish. Drizzle the pork juices over the sliced pork, and serve with tortillas, coleslaw, crema, and other toppings.
While the pork is roasting prepare the rest of the sides.
Heat a non stick pan over medium high heat. Add a drizzle of oil. When the oil is hot, add the corn kernels and cook until there’s some caramelization and the corn is a little charred, about 5 -10 minutes. Set aside.
Place the cabbage, black beans, tomatoes, spring onions, charred corn and blueberries in a bowl. Mix and cover the bowl and place in the fridge until ready to serve.
Pour the salad dressing just before serving.
Almond Honey Mustard Dressing
Place all the ingredients (except for the oil), in a mini blender, or a bowl. Whisk/blend until you have a smooth paste. Add the oil and whisk it in until the oil has emulsified the ingredients. Season with salt. Keep in the fridge until needed.
Jalapeno Avocado Crema
Place all the ingredients in a mini blender or a tall cup (for a hand blender).
Blend all the ingredients together until you have a smooth creamy sauce. Keep in the fridge until ready to serve.
Tacos (to serve)
Just before serving, drizzle half of the dressing in the coleslaw and toss to combine. Add more only if needed.
Serve the pork, coleslaw, crema, sliced jalapenos, cilantro, lime, and cojita together and let your family make their own tacos with any of the toppings. Enjoy!
Recipe from The Flavor Bender by Dini Kodippili
Roasted Pork Tacos with Blueberry Coleslaw https://www.theflavorbender.com/roasted-pork-tacos-with-blueberry-coleslaw/