Recipe - Pork Tacos California Style

2 pound Pork tenderloin
6 Green onions
12 small Fresh corn tortillas
1 bn Cilantro; large stems
removed
Guacamole; see * Note
1 cup Sour cream
1 cup Spicy Red Salsa; see * Note
1 cup Green Chile Salsa; see *
Note
=== FOR THE MARINADE ===
One half cup Freshlysqueezed orange
juice
2 tablespoon Freshlysqueezed lime juice
1 teaspoon Chopped fresh oregano
(or One half tspn dried oregano)
One fourth teaspoon Cumin
One half teaspoon Marjoram
One half teaspoon Salt
One fourth teaspoon Finelyground black pepper

* Note: See the "Guacamole", "Spicy Red Salsa", and "Green Chile Salsa"
recipes which are included in this collection.

Combine marinade ingredients in a medium bowl. Whisk until blended. Place
pork in a shallow nonaluminum dish and pour marinade over it. Marinate for
6 to 12 hours, refrigerated. Cut through green part of onion, making 2
slits all the way down to where the white part begins. This will give the
onions a fan shape. Preheat oven to 350 degrees. Preheat grill pan over
moderatelyhigh heat. Grill pork for 15 to 20 minutes on each side, or
until interior temperature is 160 degrees. Baste green onions with marinade
and grill for about 3 minutes on each side. Remove meat and onions from
grill, cut meat into small chunks, and reserve. Wrap tortillas in aluminum
foil and warm in oven for about 10 minutes. Keep warm while preparing
plates. On outer edges of individual serving plates, arrange a few sprigs
of cilantro, a large dollop of Guacamole, and a large dollop of sour cream.
Place 2 warmed tortillas on side of each plate and arrange meat and grilled
scallions in center. Pass Spicy Red and Green Chile Salsas in separate
bowls. Serve immediately. This recipe yields 6