DIRECTIONS:

Add the pork to a container and then add 2/3 cup Ty Ling Orange Ginger Glaze to the same container. Let marinade for about 15-20 minutes.

In a heavy skillet over high heat, add the vegetable oil. Add the tenderloin and the glaze and cook the tenderloin for 5-8 minutes until just cooked through. Meanwhile make a slurry with 1/3 cup Ty Ling Orange Ginger Glaze and the cornstarch. At the 5 minute mark, add the slurry.

When the pork is done, scoop it out using a slotted spoon and continue to cook the sauce down until thickened, another minute or two. Add the sauce to the pork and season to taste with kosher salt.

While the tenderloin is cooking, warm the tortillas in a dry pan or over an open flame.

Pile the tortillas with shredded red cabbage, fresh avocado, the pork and then sprinkle with fresh red chili and green onions.