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Photo: Andrew Purcell; Styling: Alistair Turnbull  

Roasted Pork Tenderloin Tacos

Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. If you can't find it at the grocery, substitute sour cream thinned with a little lime juice.

Cooking Light MAY 2014

  • Yield: Serves 4 (serving size: 2 tacos)
  • Hands-on: 19 Minutes
  • Total: 24 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Roasted Pork Tenderloin Tacos Recipe

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