Approximately 2 lbs. boneless pork tenderloins

MARINADE:

1/2 c. olive or salad oil
1/4 c. fresh lime juice
1/4 c. gin or vodka (optional)
1/4 tsp. oregano or 1 tbsp. fresh, snipped
1/4 tsp. cumin or coriander or to taste
Freshly ground pepper and salt, to taste

SALSA:

Juice from one lime
Approximately 1/2 fresh pineapple, chopped, with juice
1/2 to 1 whole jalapeno, seeded, minced
1 sm. clove garlic, minced
1 sm. white onion, chopped
1/2 c. fresh cilantro, chopped or more to taste

TACOS:

Fresh corn tortillas
1/2 inch oil in heavy skillet

(That have been dried at room temperature or in a warm oven, to prevent spattering oil when frying).

Combine ingredients for marinade, pour over meat that has been place in glass dish or plastic storage bag. Marinate for 30 minutes or up to several hours. (Meat should be brought to room temperature before cooking) turning occasionally.

With kitchen string, tie the two pieces of meat together securely (see note) tucking in the thin ends. Grill meat on a preheated medium-hot gas or charcoal grill approximately 8 minutes per side (16-20 minutes all together), or until meat thermometer register 160 degrees in thickest part. DO NOT OVERCOOK. Remove from grill; let stand, covered 10 minutes.

While meat is marinating, prepare salsa, set aside. To make tacos, heat oil in heavy skillet, fold tortilla in half, using tongs and hold in place in hot oil while it stiffens and crisps. Drain well on paper towels. To serve: slice meat very thin and place several slices in taco shell, top with salsa and additional cilantro. Garnish with lime wedges.

NOTE: Pork tenderloins often are sold in sealed bags under names such as John Morell or Debuque. When removed from bag you will find two pieces. When tying the meat together, be sure fat side is on the outside.