Pork tenderloin is a lean, quick-cooking cut that’s ideal for weeknight suppers. You can slather it with the marinade the night before, pop it in the fridge and then finish it off for dinner the next night. Look for packages of riced cauliflower — a great ingredient for a speedy side dish to round out the meal — in the supermarket produce section or freezer case.

Prep time: 30 min | Cook time: 15 min

3 tablespoons orange juice

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 chipotle chile pepper in adobo sauce

1 clove garlic

3 tablespoons olive oil, divided

2 limes, divided

1 (1-pound) pork tenderloin

Salt and black pepper, to taste

1 (12-ounce) package riced cauliflower

2 tablespoons finely chopped cilantro

4 Non-GMO, Low Carb Tortillas, Whole Wheat, Original Size, warmed

½ cup grated pepper Jack cheese

¾ cup shredded purple or green cabbage

3 radishes, thinly sliced

1 avocado, diced

4 slices bacon, cooked and crumbled

Mango salsa

Combine first 6 ingredients in a blender. Add 1 tablespoon oil and juice of 1 lime, and puree. Pour mixture into a zip-top plastic bag. Add pork. Seal, turning to coat pork. Refrigerate 2 hours and up to overnight.

Preheat oven to 400°F.

Remove pork from bag, discarding marinade. Pat pork dry with paper towels. Sprinkle with salt and pepper. Heat an oven-safe skillet over medium-high. Add 1 tablespoon oil, swirling to coat pan. Add pork and cook 3 minutes, turning to brown on all sides. Transfer pan to oven and roast 10-15 minutes or until pork registers 145°F on a meat thermometer. Transfer to a cutting board, tent with foil and let stand 5 minutes before thinly slicing across the grain.

Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add cauliflower and sauté 2-3 minutes or until warmed through. Season with salt and pepper. Remove from heat and stir in cilantro. Keep warm.

Place tortillas on a clean work surface. Top evenly with pork, cheese, cabbage, radishes, avocado and bacon. Garnish with salsa. Serve with remaining lime cut into wedges and cauliflower rice.

Number of Servings: 4