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Tacos with pork tenderloin, red cabbage with beer and La Barre du Jour cheese

6 portions


  • 7.5 ml (1½ tsp.) chili powder
  • 5 ml (1 tsp.) cumin seeds, crushed
  • 1 ml (¼ tsp.) salt
  • 680 g. (1½ lb) pork tenderloin
  • 15 ml (1 tbsp.) butter
  • 4 garlic cloves, chopped
  • 1 onion, chopped
  • 1 litre (4 cups) red cabbage, finely sliced
  • 250 ml (1 cup) pale ale
  • Salt and freshly ground pepper
  • 12 small soft tortillas, about 7 in. (17.5 cm)
  • 285 g (10 oz.) La Barre du Jour cheese, cut into sticks
  • 250 ml (1 cup) fresh cilantro leaves


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  • Preheat oven to 190°C (375°F).
  • Mix the chili powder with the cumin and salt. Rub the pork tenderloins with the spice mix. Place in a baking dish and bake for 15 minutes.
  • In a saucepan, melt butter over medium heat and brown the garlic and onions for 5 minutes. Add the cabbage, and cook stirring for 2 to 3 minutes. Pour the beer into the saucepan and bring to a boil. Add salt and pepper. Let simmer until the cabbage is tender and the beer is nearly evaporated.
  • Remove the pork tenderloin from the oven. Cover with aluminum foil and let stand 5 minutes before slicing.
  • Warm the tortillas. Fill each one with a little bit of the beer cabbage, 2 slices of pork tenderloin, cheese and cilantro. Serve with sour cream.



  • The cooked red cabbage will keep in the refrigerator for 4 to 5 days. The cooked pork tenderloin will keep in the refrigerator for 3 to 4 days. For best results, assemble right before serving.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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