INGREDIENTS
4 tsp
olive oil, divided
1/3 cup
minced onion
1 tbsp
chopped fresh garlic
2 tbsp
tomato paste
1 tbsp
brown sugar
1 tsp
ground cumin
1/2 tsp
ground cinnamon
1/2 tsp
chipotle chile powder
1 1/2 cups
unsalted chicken stock
1 cup
plus 2 tablespoons orange juice, divided
1
pork tenderloin, trimmed and cut into 2-inch pieces
1 tsp
honey
1/4 tsp
kosher salt
1/8 tsp
freshly ground black pepper
1 cup
shredded carrot
1 cup
thinly sliced peeled jicama
1/4 cup
chopped cilantro
8
(6-inch) corn tortillas, warmed
4
lime wedges