Pork Tenderloin Doblados

INGREDIENTS:3 cups soy-lime marinade (recipe follows)
8 lbs. pork tenderloin
48 white corn tortillas (7-inch)
12 cups pinto bean sauce (recipe follows)
6 cups prepared salsa verde
3 cups prepared salsa crude
3 pounds iceberg lettuce, shredded
8 oz. grated Parmesan cheese
for garnish, as needed, chopped tomatoesDIRECTIONS:In hotel pan, pour marinade over pork; cover and refrigerate at least 30 minutes or to to 2 hours. Discard marinade. Grill

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