- 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
- 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.
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