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Recipe
Pork Tenderloin Doblados
Ingredients (Yield: 24 servings)
1 cup Kikkoman Soy Sauce1 cup vegetable oil
1/2 cup lime juice
1/2 cup honey
2 ounces minced garlic
8 bay leaves, crumbled
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
8 pounds pork tenderloins
48 white corn tortillas (7-inch)
12 cups Pinto Bean Sauce (recipe below)
6 cups prepared salsa verde
3 cups prepared salsa cruda
3 pounds shredded iceberg lettuce
1 1/2 cups shredded parmesan cheese
chopped tomatoes for garnish
Instructions
In bowl, whisk together soy sauce, oil, lime juice, honey, garlic, bay leaves, thyme and pepper. Place pork in hotel pan and pour marinade over pork; cover and refrigerate at least 30 minutes or up to 2 hours. Remove pork from marinade; pat dry. Grill pork until cooked through. Keep warm.For each serving, to order: Over open flame, lightly char 2 tortillas on both sides; place on plate. Thinly slice 4 ounces pork; divide between tortillas and fold to make 2 tacos. Ladle 1/2 cup warm Pinto Bean Sauce over tacos. Top with 1/4 cup salsa verde, 2 tablespoons salsa cruda, 2 ounces lettuce and 1 tablespoon cheese. Garnish with chopped tomatoes.
To make Pinto Bean Sauce: In large sauté pan, heat 3/4 cup vegetable oil. Add 14 ounces chopped onions and 2 1/2 ounces minced garlic; sauté until soft. Add 3 1/2 pounds drained canned pinto beans, 6 cups chicken stock, 3 tablespoons minced jalapeño peppers, 1 tablespoon ground cumin and 1/2 teaspoon black pepper. Bring to boil; reduce heat and simmer 7 minutes.
Purée in blender until smooth, adding more stock, if needed, to reach sauce consistency. Adjust seasoning with salt, black pepper and minced jalapeño. Keep warm. (Yield: 12 cups)
