Marinate the pork tenderloin with the Al Pastor paste for at least 3 hours.
Place the marinated pork tenderloin onto a preheated char grill and grill on both sides until the desired internal temperature of 145°F is reached. Remove the pork chop from the grill and allow to rest. Slice the pork tenderloin for plating.
Place one fried corn tortilla in the center of the plate.
Spread half of the refried beans evenly on the tortilla, then layer with a portion of sliced grilled pork tenderloin.
Add a second fried tortilla on top of the pork. Spread the remaining refried beans and arrange more slices of pork on this layer.
Spoon the jicama-pineapple slaw over the top layer, allowing some to spill naturally down the sides. Drizzle the cumin corn coulis around the base of the stack on the plate, creating a vibrant pool.
Drizzle the Al Pastor crema over the top and finish with a few sprigs of micro cilantro for a fresh pop of color.
Ingredients
(4) 6 oz. Allegiance® Pork. Tenderloin, cleaned (1 ea. for plating)
1/4 cup Contigo® Al Pastor Paste
2 ea. Contigo® Tortilla(s), Corn, fried
3 oz. Contigo® Beans, Refried
1 1/2 oz. Jicama-pineapple slaw
2 oz. Cumin corn coulis
1/4 oz. Al Pastor Crema, (see recipe below)
Peak Fresh Produce® Cilantro, micro
Al Pastor Crema
Directions
Combine the ingredients and mix well. Set aside until needed.
