Total 13 hours (includes marinating and resting times)
Active 15 mins
Makes 8 servings
1 cup teriyaki sauce
1/4 cup packed brown sugar
2 cloves garlic, smashed
One 1- to 1 1/2-pound pork tenderloin
2 cups shredded red cabbage
1/2 cup red onion slivers
1/4 cup apple cider vinegar
2 cups chopped seedless watermelon
1 jalapeño, seeded and finely chopped
2 to 4 tablespoons chopped fresh cilantro
Salt and black pepper
Eight 5- to 6-inch corn tortillas, warmed
In a large resealable plastic bag, combine the teriyaki sauce, brown sugar, and garlic. Add the pork tenderloin, seal the bag, and turn to coat the pork. Place in a shallow dish and let marinate in the refrigerator for 12 hours.
Prepare a grill for indirect heat.
Place the pork on the grill rack over indirect medium-high heat. Grill, covered, until the pork reaches 145°F, about 40 minutes. Remove from the grill. Cover and let rest 5 minutes. Cut the pork into bite-size strips or cubes.
Meanwhile, in a medium bowl, toss together the cabbage, onion, and vinegar. In another bowl toss together the watermelon, jalapeño, cilantro, and salt and pepper to taste.
Fill the tortillas with the pork, cabbage mixture, and watermelon relish.
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