• 1 lb Pork tenderloin
• 1 cup Dei Fratelli Original Salsa Medium
• 1 cup Beef broth
• 6 Soft flour tortillas

• 1-½ cups Shredded romaine or iceberg lettuce
• 1 cup Cheddar cheese, grated
• 1 medium Avocado, pitted, peeled, thinly sliced

Preparation:
Trim tenderloin of any silverskin. Cut tenderloin into 2-inch pieces and place in a medium stock pot. Add salsa and beef broth. Bring to a boil over high heat, then reduce heat to medium and simmer, covered, until pork is very tender and shreds easily with a fork, approximately 1-½ hours. Using two forks, shred pork. Raise heat to medium high and continue to cook until most of the liquid has evaporated, approximately 5 to 10 minutes longer.

To assemble tacos, fold tortillas in half and place shredded lettuce in tortillas. Add shredded salsa pork, top with grated cheese and garnish with avocado slices. Serve immediately.

Serves 6