- 1 pork tenderloin (approx. 1 and 1/4 lb.), silverskin trimmed off
- ¼ cup maple syrup
- ¼ cup soy sauce
- ¼ cup Dijon mustard
- ¼ cup cider vinegar
- 2 small Vidalia onions, sliced thinly
- 3 medium carrots, grated
- ½ of an English cucumber, julienned
- 8 corn tortillas (6” diameter)
- 2 Tbsp. olive oil
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp. lime juice
- Salt to taste
- Preheat a grill to medium-high heat.
- Cut the pork tenderloin in half width-wise. Cut each half into 8 equal lengthwise strips. Thread each strip onto a skewer and lay them in a single layer on a plate.
- Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots and cucumber. Refrigerate.
- Grill the pork over direct heat flipping it over once or twice until cooked through, 7-10 minutes. While the pork cooks, combine the mayonnaise, garlic, lime and a pinch or two of salt. Remove pork from grill and cover with foil to keep warm.
- Brush both sides of the corn tortillas lightly with the olive oil. Grill each side of the tortillas over direct heat just to warm through and until slightly browned, 1 minute per side. Stack tortillas on a plate and cover with foil to keep warm.
- Assemble tacos by spreading each tortilla with the mayonnaise mixture, adding a pork skewer and then some of the Vidalia onion slaw. Remove skewer before eating.
Photo courtesy of the Vidalia Onion Committee.