Chipotle Pork Tenderloin and Butternut Squash Tacos

In a medium bowl, combine the salt, ground cumin and chipotle chili powder. Add the pork tenderloin pieces and toss, making sure each piece is well coated in the spice mixture. Cover and refrigerate the pork while you prepare your sauce. (You can also leave your spice-rubbed pork in the fridge overnight if you happen to be a planner.)

In a Dutch oven or large saucepan, heat half of the olive oil. When hot, add the onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant. (Be careful not to burn the garlic, people!) Add the chopped chipotle pepper, adobo sauce, lime juice, honey, tomato puree and chicken stock, and bring the mixture to a boil. When boiling, add the spice-rubbed pork to the sauce and lower to a simmer. Cover and simmer for 1 hour.

Moving on to the sweet potatoes! Preheat your oven to 375 F. Line a rimmed baking sheet with parchment or tinfoil and spray it with cooking spray. Briefly set aside.

Place the cubed sweet potatoes in a medium bowl. Add remaining half of the olive oil and the cinnamon and toss to coat. Arrange the sweet potatoes in a single layer on the prepared baking sheet. With roughly 20 minutes before your pork is done (so after 40 minutes of cooking…just wanted to help you with the math), transfer the sweet potatoes to the oven and bake for 30 minutes, turning halfway through, until the potatoes are very tender.

After 1 hour, use a slotted spoon or tongs to remove your cooked pork from the sauce and place it on a cutting board. Keep the sauce simmering (uncovered) while you pull your pork. Using 2 forks, pull (that means shred) your pork. Return the shredded pork to the sauce and continue cooking uncovered for about five minutes until the sauce has thickened.

Microwave your tortillas for about 15-20 seconds. Top each tortilla with your chipotle pork and sweet potatoes. Garnish with fresh cilantro, a generous sprinkling of queso fresco and fresh lime wedges.