Roasted Pork Tenderloin Tacos

6 Reviews
ADD YOUR REVIEW
Photo: Andrew Purcell; Styling: Alistair Turnbull 
Hands-on Time
19 Mins
Total Time
24 Mins
Yield
Serves 4 (serving size: 2 tacos)
By Adam Hickman
May 2014
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 362
  • Fat 16.9g
  • Satfat 2.1g
  • Monofat 8g
  • Polyfat 2.8g
  • Protein 28g
  • Carbohydrate 27g
  • Fiber 6g
  • Cholesterol 82mg
  • Iron 2mg
  • Sodium 423mg
  • Calcium 55mg

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

Chef's Notes

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.

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Ratings & Reviews

3 1/2 Stars

arlingtonaf
April 24, 2015
Good, solid recipe.  First time using mojo marinade.  I did grill the pork on our Traeger.  We enjoyed the onion prep.  Didn't have crema on hand so used some light Daisy sour cream mixed with a squeeze of lemon and some salt.  I opted to omit the jalapeno but DH loved it.  Will make again - quick and easy weeknight meal.

Dorseyl's Review

Dorseyl
August 12, 2014
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.

mrsbandito's Review

daneanp
August 01, 2014
This was good but not one of my favorites, I would make it again. Seems the pork needed something more, just not sure what that would be maybe just more Moyo and we really didn't like the cooked onion. I was not familiar with Mojo so I bought the Goya Bitter Orange because that is all that was available at the store and priced at $2.59. My changes: The smallest tenderloin I could find that day was 1 1/4 lbs so I used it all, I used 4 T of mojo, 1 red onion, and of course I didn't measure the Crema I just took what I wanted. What I would do next time is not prepare the onion in the vinegar, water & white wine vinegar, I would just use the raw red onion, and I would season the pork loin a bit more with Salt, pepper and mojo.

arlingtonaf's Review

cconnito
June 12, 2014
I normally don't like pork, but I thought this was delicious and so did my husband. The Goya mojo marinade gave it a lot of flavor and was very inexpensive, so it is worth buying (or making!). The onions were very easy to make and I liked the mellow taste after they were pickled a bit. The tacos ended up looking just like the picture - very pretty! The only drawback is that the pork took a LOT longer to get to 145 degrees than the 8 minutes stated in the recipe. My tenderloin was about 1.5 lbs (so bigger than the recipe called for) but it took a solid 35-40 minutes in the oven in addition to the 5 minutes on the stove to get to 145...which kind of made for a long prep time for a weeknight meal.

MyTastyRecipes's Review

mrsbandito
May 23, 2014
This was a dynamite recipe!! Absolutely loved it! I think the real flavor is in the mojo marinade. Not wanting to buy a giant bottle that I would use once, I made my own mojo marinade. Quick and easy recipe on Allrecipes.com. I just put a pinch of everything in a small dish and mixed it together. Also, I used pre-sliced flank steak made for stir-fry. Delicious flavors!

cconnito's Review

MyTastyRecipes
April 22, 2014
made this last night… WOW. Super fast and delicious. Seasoned Pork with Cumin as well as S&P, and the tenderloin could have stayed in the oven a minute longer... Lite Daisy Sourcream with lime juice instead of Mexican Crema. I served it for myself over a bed of lettuce, but I know the corn tortillas were just as good (my boyfriend told me so). Pretty presentation… Up there on the list of my favorite CL Taco recipes for sure.