INGREDIENTS:3 cups soy-lime marinade (recipe follows) 8 lbs. pork tenderloin 48 white corn tortillas (7-inch) 12 cups pinto bean sauce (recipe follows) 6 cups prepared salsa verde 3 cups prepared salsa crude 3 pounds iceberg lettuce, shredded 8 oz. grated Parmesan cheese for garnish, as needed, chopped tomatoesDIRECTIONS:In hotel pan, pour marinade over pork; cover and refrigerate at least 30 minutes or to to 2 hours. Discard marinade. Grill pork until cooked throughout. Keep warm. For each ...

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