INGREDIENTS:
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1 ½ pounds pork tenderloin, cut into small bite-sized pieces
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salt, to taste
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fresh ground black pepper, to taste
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2 tablespoons avocado oil, or olive oil
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1 small yellow onion, finely diced
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4 cloves of garlic, minced
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1 tablespoon light brown sugar
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1 teaspoon oregano
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1 teaspoon ancho chili powder
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½ teaspoon ground cumin
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¼ cup orange juice
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1 small lime, juiced
Optional:
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flour tortillas, for tacos
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diced avocado
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pico de gallo
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cilantro, for garnish
INSTRUCTIONS:
Cut up the pork tenderloin into small bite-sized pieces and season with salt and pepper; set aside. Heat oil in a large skillet set over medium-high heat.
Add diced onions to the heated oil and cook for 2 minutes. Stir in garlic and cook for 15 seconds, or just until fragrant.
Add pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes, or until pork is cooked through.
Stir in orange juice; continue to stir and scrape up the browned bits from the bottom of the pan. Add lime juice and continue to cook for 2 more minutes.
Remove from heat. Taste for salt and pepper and adjust accordingly. Serve in tacos, burritos, over rice, and/or on salads.
