I almost didn’t blog this, but, when I started craving them, I had a quick change of heart! This is just a really neat dish that combines two recipes into one, creating quite a unique little taco bursting with flavor if I do say so myself!

It was a really fun way to use the second pork tenderloin that I had grilled, as packages always (usually) come with two, and turn it into a completely new and interesting dish! It forever changed boring ol’ taco night forever, that’s for sure!!

Imagine double stacked flour and white corn tortillas topped with crisp romaine lettuce leaves, buttery avocado, mountains of juicy, paper-thin slices of grilled chipotle pork tenderloin piled high, then smothered with my dark chocolate chipotle-chili barbecue sauce, and sprinkled with mild, crumbly, Mexican queso blanco cheese! 😀

Right?!!!! I know!! 😀 I’m drooling all over again just thinking about them!

So what’s not to blog, right? Since I think it’s a pretty different and unique idea that can stand on it’s own two feet, I figured I’d better “write it down” so I don’t forget, and maybe someone out there just might like to make them, too! 🙂

And you of course can make these any which way you’d like. You can make my barbecue sauce, which I highly recommend, or just use your own homemade or favorite brand.

Condiments are only limited to one’s own imagination. You could add anything that you think would pair well with barbecued pork tenderloin!

Finely chopped onion, grilled bell peppers, summer tomatoes, pickled jalapeños, and whatever greens you happen to have handy.

I had a GORGEOUS bunch of fresh romaine lettuce from my neighbor’s garden that worked extremely well, but any would be lovely.

Want a little extra heat? Add some grated or shaved radishes! Want some extra crunch? Finely julienne some jicama and toss that with your greens!

Want an extra kick from a different cheese? How about some shredded pepper jack! The sky is the limit here. Just play around with it, create it, enjoy it, and have fun. That’s what it’s all about! 😉

So keep this idea on the back burner ANY time you want to grill or have leftover pork, and turn them into something spectacular!

My barbecue sauce couldn’t be easier to whip up, combinations are endless, and you can easily stretch these into more servings for a large family no problem. It’s always nice to be able to turn “leftovers” into an entirely different meal so that you don’t feel like you’re eating leftovers at all!

So enjoy all, and have great day! 😀

3-6 (6 Tacos per Tenderloin)

Grilled Chipotle Pork Tenderloin Tacos with Dark Chocolate-Chili & Chipotle Barbecue Sauce

Ingredients

For the Barbecue Sauce:

1 cup ketchup
1/2 cup Heinz Chili Sauce
1/4 cup red wine, I used a cabernet sauvignon
1/4 cup dark brown sugar
1 Tbl. worcestershire sauce
1 1/2 Tbl. chipotles in adobo sauce
2 tsp. aged sweet balsamic vinegar
2 tsp. mustard
1/4 tsp. sriracha chili sauce
1/8 tsp. garlic salt
1/8 tsp. coarse ground black pepper
1 oz. ( 3 thin squares) Lindt Exellence Dark Chocolate-Chili

Rest of Ingredients:

1 recipe Chipotle Grilled Pork Tenderloins
6-12 tortilla shells, flour or white corn or both, grilled or heated
6-12 small inner romaine lettuce leaves
salt & pepper
1-2 avocados, diced
6-12 Tbl. finely crumbled queso blanco (or yellow and white shredded mexi-blend cheese)

Instructions

In medium saucepan, combine all barbecue sauce ingredients. Heat over medium heat until dark chocolate has melted, stirring. Turn heat down and LOW simmer, stirring for 1-2 minutes, until desired thickness.

Grill tortilla shells. Top with each with 2 romaine lettuce leaves, salt and pepper, diced avocado, piles of very thinly sliced pork tenderloin, drizzle with lots of barbecue sauce, and top with tablespoons of finely crumbled queso blanco.

Notes

*Also wonderful piled into hoagie rolls, topped with handfuls of a shredded cheese of choice, and broiled until melted.