Strawberry Kiwi Rosé White Balsamic and Chipotle Infused Olive Oil give pork tenderloin a fruity, smoky marinade. Honey and garlic round it out before the pork goes into warm tortillas. Add crunchy cabbage or a squeeze of lime if you like a little extra snap.

I N G R E D I E N T S :

• • 1 lb pork tenderloin
  • 2 tbsp Rocky Mountain Olive Oil Strawberry Kiwi Rosé White Balsamic Vinegar
  • 1 tbsp Rocky Mountain Olive Oil Chipotle Infused Olive Oil
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 8 small corn tortillas
  • fresh cilantro, chopped
  • lime wedges

I N S T R U C T I O N S :

1. 1. Marinate the pork tenderloin in the Strawberry Kiwi Balsamic, Chipotle Olive Oil, honey, garlic, cumin, salt, and pepper for at least 2 hours.
   2. Grill or sear the pork tenderloin until fully cooked, about 15-20 minutes. Let it rest before slicing into thin strips.
   3. Warm the tortillas and fill with sliced pork, garnishing with fresh cilantro and a squeeze of lime juice.
   4. Serve with a side of Mexican street corn or a light cucumber salad.

N U T R I T I O N A L  I N F O :

Estimated per serving: 540 calories • 34g protein • 28g carbs • 33g fat • 710mg sodium

Estimated values may vary based on tortilla size, pork cut, and ingredient brands.