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 pork until cooked throughout. Keep warm. For each ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.