1 cup guacamole

1 cup sour cream

1 cup favorite tomato salsa like pico de gallo

1 cup tomatillo salsa

1. Combine marinade ingredients in medium bowl. Whisk until blended.

2. Place pork in shallow nonaluminum dish and pour marinade over. Marinate for 6 to 12 hours.

3. Cut through the green part of the onion, making 2 slits all the way down to where the white part begins. This will give the onions a fan shape.

4. Preheat oven to 350 F. Prepare barbecue for medium-heat grilling. Grill pork about 3 inches from the flame for 20 to 25 minutes on each side or until the interior temperature is 160 F (test with a meat thermometer). Baste green onions with marinade and grill about 3 minutes on each side. Remove meat and onions from barbecue and cut meat into small chunks.

5. Wrap tortillas in foil and warm in oven for about 10 minutes. Keep warm.

6. On outer edges of individual serving plates arrange a few sprigs of cilantro, a large dollop of guacamole and a large dollop of sour cream. Place 2 warmed tortillas on side of each plate and arrange meat and grilled scallions in center. Pass both types of salsa in separate bowls. Serve immediately.

Advance Preparation: The dish may be prepared up to 4 hours ahead through Step 4 and kept in refrigerator. To reheat meat, place in medium skillet over medium-high heat. Stir meat to brown and heat through. Reheat scallions in the hot skillet.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.