Tacos de solomillo de cerdo a la parrilla con sofrito de maíz y quimbombó

Ingredientes

• 2 lbs pork tenderloin
• 1 tbsp ground cumin
• 1 tbsp ground chipotle powder
• 1 tbsp ground paprika
• 1 tsp ground garlic powder
• salt and pepper to taste
• Flour tortillas, for serving
• 1 1/2 cups grilled corn
• 2 cups chopped okra
• 2 celery stalks, sliced thinly
• 2 tbsp chopped scallions
• 1/4 cup chopped basil
• 1/2 tsp red pepper flakes
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• salt and pepper to taste

Preparación

1. 1

   for the pork tenderloin:Preheat a grill to medium-high heat. Take the tenderloins and remove any silver skin. Next, in a small bowl combine cumin, chipotle powder, paprika, garlic powder, salt and pepper. Take the spice mixture and rub it all over each tenderloin. Next, place the tenderloins on the grill over direct heat for about five minutes flipping halfway. Then move the tenderloins to indirect heat for about 10 to 15 minutes flipping halfway until an internal thermometer reads 145 degrees. Remove the tenderloins from the grill and let them rest for about five minutes. Once cool enough to handle, slice thinly and place slices into a tortilla. Top with the corn-okra relish. Repeat process until all tacos have been served. Serve and enjoy!for the corn-okra relish:In a medium bowl combine all the ingredients. Set aside until ready to assembly tacos.