2 pork tenderloins (about 2.5lbs total)
1 orange, juiced
2 cups beef broth
3 tablespoons Jamaican Jerk seasoning
10 corn tortillas
8 ounces Cabot Sharp Light Cheddar, shredded (about 2 cups)
Lettuce, tomato, guacamole, Cabot Sour Cream, etc for topping
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To see how to make this recipe, visit Shugary Sweets.