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Ingredients

• 2 (about 1 pound total) pork tenderloins
• 1 (7-ounce) can chipotle chiles en adobo
• 1 cup fresh orange juice
• 1 cup (about 2 ounces) sun-dried tomatoes, halved
• 1 small red onion, finely chopped (a generous 1/2 cup)
• 1/2 cup chopped, pitted kalamata olives
• 1/4 cup chopped fresh cilantro
• About 1 tablespoon fresh lime juice
• Salt
• 1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings
• 12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)

Description

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