• Pork Tenderloin Tacos

From the Share – Fall 2016 newsletter 

The tenderloin (not to be confused with the loin) is the muscle that runs alongside the backbone of the pig. It is a very lean cut of meat, with a similar fat content to skinless, boneless chicken breasts.

What to look for: Long thin cut; also goes by pork filet and pork tender.


Ingredients

  • 1 lb. butterflied pork tenderloins
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne (if desired)
  • Zest of one lime
  • 2 tablespoon lime juice
  • 2 tablespoon coconut oil
  • 1 small red onion, sliced
  • Tortillas
  • Avocado
  • Fresh cilantro
  • Mango salsa

Preparation

  1. Combine chili powder, ground cumin, garlic powder, cayenne, zest from lime, lime juice, and coconut oil in a plastic bag. Place butterflied pork tenderloin pieces in the bag, seal tightly, and shake until the meat is well coated with the marinade. Place in refrigerator for at least 2 hours and up to 8 hours.
  2. Heat grill to 325°F and place marinated tenderloin pieces on grill for 8 minutes per side. Remove from grill and allow to rest for 5 minutes, they should reach an internal temperature of 165°F.
  3. Slice tenderloin pieces into strips and serve on tortilla with sliced red onion, avocado, fresh cilantro, and mango salsa.

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