Bloody Mary Pork Tacos Recipe

Ingredients:

• 1 (12 to 16 ounce) pork tenderloin
• 1 tablespoon olive oil
• 5 teaspoons prepared horseradish, divided
• 1 tablespoon Worcestershire sauce, divided
• 4 Roma tomatoes, halved lengthwise
• 1 lemon, halved
• 1/2 red onion, cut into 1/2-inch-thick slices
• 1 Fresno or serrano chile pepper
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 1/2 cup Mexican crema
• 24 corn tortillas
• Chopped celery and/or green olives and crumbled cotija cheese, for serving

Directions:

1. Place the pork in a resealable plastic bag set inside a shallow dish. Add the olive oil, 1 teaspoon of horseradish, and 1 teaspoon of Worcestershire sauce. Seal the bag and turn to coat the pork. Refrigerate for 30 minutes to 4 hours.
2. Prepare an outdoor grill for both direct and indirect grilling by lighting burners on one side or pushing the lit coals to one side. Preheat to medium heat (350 to 375 degrees F or 175 to 190 degrees C). Oil the grill grates.
3. Grill the tomatoes and lemon (cut sides down), the onion slices, and the chile pepper over direct heat. Cover and turn the onion and chile halfway through grilling. Cook for 6 to 8 minutes until lightly charred. Remove from the grill, keeping it lit.
4. Remove the pork from the marinade, discarding the marinade. Season the pork with 1/2 teaspoon each of salt and black pepper. Grill the pork over indirect heat, covered. Turn the pork halfway through grilling, for about 30 to 35 minutes or until an instant-read thermometer inserted into the center registers 145 degrees F (63 degrees C). Transfer the pork to a cutting board and tent with foil. Let it rest for 10 minutes.
5. For the salsa, finely chop the grilled tomatoes and onion (reserving half of the onion for serving). Halve, seed (if desired), and finely chop the chile pepper. In a bowl, combine the tomatoes, onion, chile, 2 teaspoons of horseradish, 1 teaspoon of Worcestershire sauce, juice from 1 lemon half, and the remaining 1/2 teaspoon each of salt and black pepper.
6. For the horseradish crema, whisk together the Mexican crema, the remaining 2 teaspoons of horseradish, and 1 teaspoon of Worcestershire sauce in a small bowl.
7. Thinly slice the rested pork and divide it among the tortillas (using 2 tortillas per taco). Top the pork with the salsa, horseradish crema, and reserved onion. Serve with chopped celery, olives, and crumbled cotija cheese. Cut the remaining lemon into wedges and serve alongside.

Nutrition Facts (per serving):

• Calories: 647
• Total Fat: 20g (25% DV)
• Saturated Fat: 7g (36% DV)
• Cholesterol: 87mg (29% DV)
• Sodium: 660mg (29% DV)
• Total Carbohydrate: 93g (34% DV)
• Dietary Fiber: 16g (57% DV)
• Total Sugars: 14g
• Protein: 34g (68% DV)
• Vitamin C: 119mg (132% DV)
• Calcium: 219mg (17% DV)
• Iron: 5mg (25% DV)
• Potassium: 1214mg (26% DV)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs. If you are following a medically restricted diet, consult your doctor or dietitian before preparing this recipe.