Griddle-Seared Chipotle Pork Tacos

For the salsa

1. Warm the sun-dried tomatoes in a small pan with a little orange juice, then let cool and soak until soft, about 20 minutes.

   Then 20 min of waiting

2. Purée 1 can of chipotle chiles in adobo in a food processor until smooth.

3. In the food processor, combine 1 tbsp of the chipotle purée, the soaked sun-dried tomatoes, and their soaking orange juice; pulse until finely chopped.

4. Transfer the mixture to a serving bowl.

5. Add the chopped kalamata olives, red onion, chopped cilantro, lime juice, salt, and remaining 1/2 cup orange juice; stir to combine.

For the tortillas

6. Dampen a kitchen towel with 3 tbsp of water and wring it out.

7. Line a heavy ceramic dish with the towel, place the corn tortillas inside, and fold the towel over them.

8. Cover the dish with its lid and microwave at 50% power for 4 minutes.

   Then 4 min of waiting

9. Leave the dish covered in the microwave for a few minutes to allow the steam to penetrate the tortillas.

   Then 2 min of waiting

For the pork

10. Cut the pork tenderloin into half-inch thick pieces, butterfly each piece, and pound between plastic wrap until thin.

11. Brush both sides of the pork slices generously with the chipotle purée.

    Use a separate brush to spread the purée so you don't contaminate the remaining batch.

12. Heat a griddle or heavy skillet over high heat until smoking hot.

13. Sear the pork slices on the hot griddle until cooked through and slightly charred, about 2 minutes per side.

14. Slice the seared pork thinly into bite-sized strips.

15. Serve the warm sliced pork with the heated corn tortillas and the sun-dried tomato salsa.