This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Very Culinary possible!
I’m just going to go sit in the corner and cry that summer vacation is almost over. I can’t stand it.
We’ve had such a great couple of months. Busy, but in a good way. Traveling, swimming, sleeping in, eating more popsicles than any one family should consume, visiting with friends we never get to see during the school year, and grilling, grilling, grilling!
I’m making my way through the entire Smithfield line – not one of which has been the least bit disappointing. So good. All of them! The mesquite I used this time was no exception.
It’s 100% fresh pork slow marinated in delicious seasonings, saving me time in the kitchen, so I can actually enjoy my guests.
Smithfield has three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Different flavors include Peppercorn & Garlic, Teriyaki, Garlic & Herb, Mesquite, and Rosemary & Olive Oil, so there’s something for everyone.
The obvious choice when entertaining outside is burgers or kebobs, but this past weekend we had a group over and I decided to serve up some grilled pork tacos. Big hit!
Pork and apples were just meant to be married, and grilled pork served with an apple glaze and apple-onion slaw is just a perfect summer meal!
- 1 (1.7 pound) Smithfield Mesquite Pork Loin Filet
- 12 good quality corn tortillas , warmed
- 1 cup apple jelly
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1/2 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 3 cups shredded cabbage
- 1/2 cup diced apple
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
Prepare an outdoor grill to medium-high heat (400°-450° F.) Oil the grill grates and place pork filet on top. Close lid and cook for approximately 30 minutes (or until a thermometer registers 150° F internal), turing once or twice to brown gently. Remove pork from grill and let rest 5 minutes. Dice up into small cubes.
While the pork rests, combine the apple jelly, butter, lemon juice, brown sugar, and cinnamon in a medium microwave safe bowl. Microwave for 1-2 minutes in 30 second intervals, stirring halfway, until melted and warmed through.
In another bowl, combine the cabbage, diced apple, and red onion.
Place about 1 tablespoon of the apple glaze on each tortilla topped with the pork and slaw. Sprinkle with parsley.
Serve immediately and enjoy!