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Ingredients
US|METRIC
1 SERVINGS
- 1 pork tenderloin (small)
- 1/4 cup EVOO
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cumin
- 1/2 cup chopped cilantro (divided)
- 10 oz. grape tomatoes (chopped)
- 1 jicama (thinly sliced, for the taco shells)
- chimichurri sauce (Broccoli, recipe below)
- 1/4 head cabbage (thinly sliced or shredded)
- sour cream
- 4 cheddar (State)
- 3 cups broccoli florets
- 1 cup fresh parsley
- 1 Tbsp. dried oregano
- 1 Tbsp. minced garlic
- 1/2 cup olive oil
- 1/4 cup mayonnaise (I used my homemade mayo - find the recipe here)
- 2 Tbsp. white vinegar
- 2 Tbsp. lime juice (freshly squeezed, about 1 lime)
- 1/2 tsp. salt
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