Great Tastes of Manitoba

Korean Bulgogi Pork Tacos

25 minutes, plus 4 hours marinating time
Prep: 15 minutes | Cook: 10 minutes | Servings: 4

Ingredients

Pork:

  • 1 pork tenderloin, well-trimmed, about 12 oz (0.375 kg)
  • 1/4 cup (50 mL) sodium-reduced soy sauce
  • 2 Tbsp (30 mL) rice vinegar
  • 2 Tbsp (30 mL) honey
  • 1 Tbsp (15 mL) packed brown sugar
  • 1 Tbsp (15 mL) grated fresh gingerroot
  • 2 tsp (10 ML) sesame oil
  • 2 cloves garlic, minced
  • 1/2 – 1 tsp (2-5 mL) Sriracha sauce
  • 8 small flour tortillas, warmed
  • Freshly chopped cilantro for garnish

Coleslaw:

  • 2 cups (500 mL) coleslaw mixture
  • 1 Bosc or Bartlett pear, peeled, seeded and cut into matchsticks
  • 2 green onions, thinly sliced on diagonal
  • 1/4 cup (50 mL) prepared coleslaw dressing
  • 1 Tbsp (15 mL) rice wine vinegar
  • 2 Tbsp (30 mL) freshly chopped fresh cilantro

Directions

  1. Place tenderloin on cutting board. Using a sharp knife, butterfly tenderloin by slicing horizontally, not quite through. Open tenderloin as you would a book; cover with plastic wrap.
  2. Using a meat mallet, rolling pin or heavy pan, pound meat to an even ¼-inch thickness. Place tenderloin in re-sealable plastic bag.
  3. In 1-cup measuring cup, combine soy sauce, vinegar, honey, sugar, ginger, sesame oil, garlic and Sriracha sauce. Pour over tenderloin. Seal bag and marinate in the refrigerator for 4 hours.
  4. Remove tenderloin from marinade; discard marinade.
  5. Preheat barbecue on high reduce heat to medium.
  6. Pat tenderloin with paper towel to remove extra marinade.
  7. Grill tenderloin on a lightly oiled grill; cook 3-4 minutes per side, turning once.
  8. Remove tenderloin to a clean plate, tent loosely with foil and allow to rest 3 minutes.
  9. Slice tenderloin crosswise into thin strips.
  10. In a large bowl, toss together coleslaw mixture, pear, and green onion.
  11. In a small bowl, combine coleslaw dressing with vinegar. Pour over coleslaw mixture; toss to combine. Let stand 10 minutes.
  12. Wrap pork and coleslaw in warmed tortillas.
  13. Garnish with chopped cilantro.

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