Juniper Pork Tacos

A few weeks ago I mentioned to T that I've always wanted a tortilla press. A week later, a surprise package arrived for me, and a beautiful cast iron press was all mine. Romance in the kitchen equals a happy home.

A recent Fig to Fork delivery contained a couple of gorgeous pork chops and other amazing ingredients that I knew would make a unique and flavorful taco. It was finally time to use that tortilla press! While the pork marinated I pulled together a quick salsa-meets-crema of grilled tomatillos, chili peppers, avocado, onions, and garlic that I pureed with a handful of cilantro, lime and orange juices, and yogurt. I used Mark Bittman's Almost-From-Scratch Tortillas recipe to create a batch of warm corn wraps, and then grilled the pork for some of the most delicious tacos ever.

Grilled Juniper Pork 
Serves 2 to 4

Two large pork chops
1 tablespoon juniper berries
3 garlic cloves
Zest of two oranges
Handful of cilantro stems
Tops of 3 green onions
Black pepper
Olive oil

Grind or use mortar and pestle to smash together juniper, garlic, zest, and stems. Place all ingredients in large plastic bag, making sure that all parts of the pork is covered in marinade. Chill 2 to 4 hours.

Bring pork to room temperate (place on counter top about 30 minutes) and then wipe marinade off with paper towels. Grill over high heat, about 4 minutes each side depending on thickness of chops.

Serve with salsa and crema on warm tortillas.