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1
Heat oven to 500 degrees F. Heat a grill pan to high.
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2
Cut potatoes into Texas fries, 10 per potato.
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3
Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.
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4
Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder.
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5
Mix the ground pumpkin seeds with cumin and coriander.
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6
Season the tenderloin with salt and pepper and rub with the spices.
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7
Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes.
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8
Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan.
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9
Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos.
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10
Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes.
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11
Stir in lime zest and juice and cilantro and remove from heat.
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12
While salsa is cooking, toss the cabbage with sliced onion.
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13
Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes.
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14
Thinly slice pork and serve 1/2 tenderloin per person.
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15
Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions.
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16
Serve with Texas chipotle fries.
