GOODlife Magazine March 2017
Featuring Megan Alexander on this month's cover, GOODlife Magazine is a premier Christian print and digital magazine. We capture readers with captivating articles, including regular interviews with prominent leaders and artists and topics such as family, business, travel, events, and so much more!
Featuring Megan Alexander on this month's cover, GOODlife Magazine is a premier Christian print and digital magazine. We capture readers with captivating articles, including regular interviews with prominent leaders and artists and topics such as family, business, travel, events, and so much more!
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Teriyaki Pork Tacos with<br />
Ingredients<br />
Jalapeno Coleslaw<br />
By Krista Messic<br />
Dale’s Steak Seasoning (2 caps full)<br />
Fresh garlic, cut into slivers (about 16 slivers)<br />
1 pork tenderloin<br />
¾ c. Soy Vay Marinade, Island Teriyaki Sauce<br />
Half bag of coleslaw from produce dept. (not prepared)<br />
¼- ½ c. mayonnaise<br />
¼ c. pickled jalapenos (in the jar), chopped<br />
1 Tbsp. apple cider vinegar<br />
Sugar (optional)<br />
Garlic salt<br />
Black pepper<br />
Flour tortillas<br />
Coleslaw<br />
Place coleslaw in a mixing bowl. Add mayonnaise, apple cider vinegar, jalapenos, and 1 tablespoon of the<br />
juice from the jalapeno jar. Mix well, adding mayonnaise or vinegar to adjust consistency. Add garlic salt,<br />
black pepper, and sugar to taste. Cover and place in refrigerator for a minimum of one hour.<br />
Teriyaki Pork<br />
Rinse pork tenderloin and pat dry. Plug the tenderloin with garlic by puncturing the meat with a small<br />
paring knife to about the center of the meat and placing the garlic slivers in the holes. Punctures should be<br />
evenly spaced over the entire cut of meat. Place the meat in a pan, pour one capful of Dale’s Steak Seasoning<br />
on one side and rub around, turn over and repeat on the bottom. Cover and set aside for about 30 minutes<br />
(do not refrigerate).<br />
Heat grill to approximately 400 degrees. Generously coat clean grill grates with oil to prevent meat from<br />
sticking. Place the tenderloin on the grill and cover, flipping the tenderloin only once, until internal<br />
temperature reaches 140 degrees, about 5-7 minutes per side.<br />
Brush the Soy Vay Marinade, Island Teriyaki Sauce over the tenderloin during the final minutes of cooking.<br />
Remove from heat, cover, and allow to rest for 10 minutes; the meat will continue to cook and juices will<br />
redistribute. Cut into small cubes.<br />
Place cubed pork in flour tortillas. Add drizzle of Soy Vay Marinade, Island Teriyaki Sauce to pork and top<br />
with jalapeno coleslaw.<br />
march <strong>2017</strong> 17
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