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The seasons are changing, and fall is upon us in a few short weeks. To mark the month, September is National Cholesterol Awareness month. The delicious recipe I’m sharing with you today uses Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
I like making simple changes within a recipe to lighten it up and make it a better choice, so in this recipe, I made a few swaps. You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. I used Mazola Corn Oil in place of butter for the pork loin, I swapped sweet potatoes vs. white potatoes, and when roasting my sweet potatoes, I swapped the corn oil vs. canola oil! Simple swaps can make a big difference without being stressful or changing things up a ton. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.
This recipe is super simple, although reading it the first time, it may not feel like it is, but I pinky promise it really is simple!!! It takes me about 30 minutes max to prep, aside from letting my pork loin cook throughout the day in a slow cooker. Yet that’s super easy to throw in the slow cooker and walk away…you just get to smell the aroma all day!!!!
When my 4 year old asks for these Yum Yum Pork Tacos for leftovers the next day, we know we’ve got a win in this house!!!! A recipe the whole family loves! Yum-Yum Pork Taco
- 2-3 lb. Pork Loin
- 8 oz. Balsamic Vinegar
- 8 oz. Soy Sauce
- 1 cup Mazola Corn Oil
- 1 Medium Onion, chopped
- 2 Cloves Garlic, chopped
- ½ tsp. Cumin
- ½ tsp. Onion Powder
- ½ tsp. Garlic Salt
- 15 oz can – Black Beans
- 1 medium Sweet Potato
- 12- Tortillas
- Feta Cheese
- Fresh Cilantro
- Yum Yum Sauce
Step by Step:
1- Place your pork loin in a slow cooker and pour balsamic vinegar, 3/4 Cups Mazola Corn Oil and soy sauce in slow cooker. If your pork loin is not setting in a good “puddle” of the balsamic vinegar and soy sauce, feel free to add equal parts more so your pork loin is sitting in a good amount of liquid.
2- Put chopped onions and minced garlic on top of pork loin.
3- Let the pork loin cook on high for 6 hours in a slow cooker. This helps marinate the meat and make your meat tender and juicy! Feel free throughout the 6 hours to cut the pork loin or flip over, keeping the meat in the puddle of juices!
4. Approx. 30 minutes before you are ready to serve your meal, peel your sweet potato and chop your sweet potato into small cube size pieces, toss in 1/4 cup Mazola Corn Oil and sprinkle with garlic salt. Roast your sweet potatoes in the oven on 390 degrees for approx. 15 minutes or until tender.
5- Heat your black beans on the stovetop with cumin and onion powder.
6. Take a fork and knife and shred your pork loin.
7. Now it’s time to build your Yum Yum Pork Taco! Using a tortilla, place a desired amount of: shredded pork, black beans, roasted sweet potatoes, fresh cilantro, feta cheese and drizzle yum yum sauce on top. Just a friendly reminder to not pile it too high or you can’t wrap your tortilla around it all! Have fun building this yum yum pork taco!
It’s such a delicious combo of flavors that is super simple to make and throw together in a matter of minutes! I hope you enjoy it as much as we do…let me know in the comments below!
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