• 1 pork tenderloin (1 pound)
  • 3 1/2 ounces chipotle chile in adobo sauce
  • 1 cup orange juice
  • 1 cup sun dried tomatoes (halved, about 2 ounces)
  • 1 red onion (small, finely chopped, generous 1/2 cup)
  • 1/2 cup kalamata olives (pitted and chopped)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt (or to taste)
  • 1 tablespoon vegetable oil
  • 12 corn tortillas (warmed)


  1. Lay tenderloin on a cutting board and cut it in half across the width. Butterfly each piece by making a lengthwise cut to within 1/4 inch of the other side. With a meat pounder or heavy mallet, pound to between 1/4- and 1/8-inch thickness.
  2. In a food processor or blender, thoroughly puree the chipotles with the adobo sauce; reserve 1 tablespoon. Spread remaining pureed chipotles on both sides of the pork. Cover and refrigerate for at least an hour or up to 24 hours.
  3. In a small saucepan, bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.
  4. Scrape the softened tomatoes with juice into a food processor or blender; add reserved chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (but not pureed). Scrape into a small serving bowl. Add the onion, olives, cilantro and lime juice. Stir together, taste and season with salt if needed. Set aside at room temperature while you cook the pork.
  5. Set a large, nonstick skillet over medium-high heat. Add the oil, brushing or spreading around to evenly coat the surface. When the oil is very hot add one of the pork pieces. Sear until browned, about 2 to 3 minutes. Turn and sear the other side, about 1-2 minutes. Transfer to a baking sheet and keep warm. Sear the remaining pork.
  6. Chop the pork into 1/2-inch pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas.
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