Roasted Pork Tacos

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 18 to 20 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board to rest for at least 5 minutes.

While the pork sears, wash and dry the fresh produce. Peel and medium dice the shallot. Peel and roughly chop the garlic. Drain and rinse the beans. Cut off and discard the ends of the radishes; halve lengthwise and thinly slice crosswise. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, combine the sour cream and lime zest. Drizzle with olive oil and season with salt and pepper to taste. Cut out and discard the stem, ribs, and seeds of the pepper; halve lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

While the pork roasts, heat the pan of reserved fond on medium-high until hot. Add the shallot, garlic, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the beans and spice blend; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the liquid has reduced in volume by about half. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.

While the beans cook, in a medium bowl, combine the radishes and vinegar. Drizzle with olive oil and season with salt and pepper; stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the radishes marinate, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Just before serving, carefully unwrap the warmed tortillas and divide between 2 dishes.

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the sliced pork, cooked beans, and marinated radishes (draining before adding) among the warmed tortillas. Top with the lime sour cream. Serve with the remaining lime wedges on the side. Enjoy!