Back in the Saddle Tacos

• 1 pound Pork Tenderloin
• 1 package (1 Oz. Packet) Taco Seasoning Mix
• 1 Tablespoon Canola Oil
• 1 cup Salsa
• 1 can (15 Oz. Can) Chili Beans
• 1/4 cups Apricot Preserves
• 1 package (about 4.6 Oz. Package) Hard Taco Shells
• 2 cups Shredded Cheddar Cheese
• 1 can (2-3 Oz. Can) Sliced Ripe Olives
• 1/2 cups Chopped Green Onions With Tops

1. Cube tenderloin into small pieces.
2. It cuts so much easier when slightly frozen.
3. In a medium bowl, combine cubed pork with dry taco seasoning, toss to coat.
4. Heat oil in a large skillet over medium-high heat, add pork and cook for 6-7 minutes making sure all sides are nicely cooked and no longer pink.
5. Into the skillet, add salsa, beans, and apricot preserves.
6. Reduce heat to low and simmer for 10 to 13 minutes, stir occasionally.
7. While pork mixture is cooking, heat taco shells as directed by package.
8. To serve, spoon 1/3 cup of mixture into a taco shell and top with cheese, olives and green onion.
9. Enjoy!

tenderloin, mix, canola oil, salsa, beans, apricot preserves, taco, cheddar cheese, olives, green onions

Taken from tastykitchen.com/recipes/main-courses/back-in-the-saddle-tacos/ (may not work)