Cumin-Encrusted Pork Tenderloin Tacos

Susanne has made these something like 37 bajillion times now with never a bad result. The trick really is having a mortar and pestle around so you can crush the spices yourself and release an intense flavor. And the earlier you prep the pork with the spice rub, the more it will permeate the meat. I also highly recommend making the corn salsa with this because the flavor complement to the pork is memorable.

For the Pork:

2  teaspoons ground cumin

1  teaspoon cumin seeds, crushed

1  teaspoon paprika

1/2  teaspoon salt

1/4  teaspoon black pepper

2  (1-pound) pork tenderloins, trimmed

1  tablespoon olive oil

For the Salsa:

2  cups frozen whole-kernel corn, thawed

1  cup quartered grape tomatoes

1  cup cubed peeled avocado

1/2  cup diced red onion

1/3  cup chopped fresh cilantro

2  tablespoons fresh lime juice

1/2  teaspoon salt

2  (15-ounce) cans black beans, rinsed and drained

2  cups reduced-fat sour cream

1  tablespoon canned chipotle chile in adobo sauce, chopped

30  (6-inch) corn tortillas

Preheat oven to 425°F.

To prepare pork, combine first 5 ingredients. Rub cumin mixture over pork.

Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides.

Bake at 425° for 12 minutes or until a thermometer registers 155°.

Remove pork from oven; let stand 5 minutes. Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 7 ingredients (through beans).

Combine sour cream and chipotle in a blender; process until smooth.

Wrap tortillas, 3 at a time, in a damp paper towel. Microwave at high 20 seconds.

Spoon about 1 ounce pork onto each tortilla. Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

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