Okay, sorry to be a review downer, but I just didn't find these to be that great. I actually thought they really lacked flavor and the meat wasn't my favorite. Plus cook for 8 minutes? Ha! Mine took much longer to reach 145 degrees. Overall, I just don't think I'd go through the trouble of making these again.
Roasted Pork Tenderloin Tacos
More From Cooking Light
Total: 24 Minutes
- Calories: 362
- Fat: 16.9g
- Saturated fat: 2.1g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 2.8g
- Protein: 28g
- Carbohydrate: 27g
- Fiber: 6g
- Cholesterol: 82mg
- Iron: 2mg
- Sodium: 423mg
- Calcium: 55mg
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 2 tablespoons mojo marinade (such as Goya)
- 1/2 cup white wine vinegar
- 3 tablespoons water
- 1 1/2 tablespoons sugar
- 1 cup thinly vertically sliced red onion
- 8 (6-inch) corn tortillas
- 1 jalapeño pepper, cut into 16 slices
- 1 ripe avocado, cut into 16 wedges
- 1/4 cup Mexican crema
- 1. Preheat oven to 425°.
- 2. Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.
- 3. Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.
- 4. Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1 1/2 teaspoons crema.
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