PORK TENDERLOIN TACOS
Pork Tenderloin Tacos: We flavor lean pork tenderloin in an easy soy sauce and lime marinade, crisp it up in a cast-iron skillet and then nestle it into charred corn tortillas with an easy corn salsa and zippy lime crema. Healthy, easy and so satisfying.
Provided by Nicole
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Don't prep any of the ingredients until you marinate the pork.
- Using a sharp knife, cut pork tenderloin into ¼-inch slices. Cut slices into 1/8-1/4-inch strips.
- Add soy sauce, 2 tablespoons lime juice, honey, chili powder, garlic powder, and cumin to a large bowl. Whisk to combine. Add sliced pork. Use tongs to toss the pork in the marinade.
- Prep and chop the ingredients.
- Add corn, red pepper, jalapeno, one garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine. Season to taste with salt and pepper.
- After assembling salsa, give the pork a stir.
- Add Greek yogurt, chipotle in adobo, remaining 2 teaspoons lime juice, remaining garlic clove, and remaining ¼ teaspoon salt to a small bowl. Stir to combine. Season to taste with salt and pepper.
- If the pork hasn't marinated for at least 15 minutes, let it marinate until you reach 15 minutes. You can also marinate the pork tenderloin up to three days in advance in the refrigerator.
- Drain the marinade from the pork and discard. Pat the pork dry with paper towels. This will help to sear the pork versus steam it.
- Heat a large cast iron skillet to medium-high heat. Once the skillet is very hot, add ¾ tablespoon of the oil, about 2 teaspoons to the skillet. Swirl to coat. Add half of the pork tenderloin. Make sure the pork is evenly spread out on the pan. Don't move it so it can sear properly. Cook for 2-3 minutes, flip and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly. Remove from the pan and repeat with remaining half of the pork.
- While the pork cooks, place corn tortillas in a kitchen towel. Heat for 35 seconds until warm and pliable. You can also char them over a gas stove flame.
- To assemble. Transfer pork to tortilla. Dollop with yogurt. Cover with corn salsa. Squeeze extra lime juice on top if desired.
Nutrition Facts : ServingSize 1 taco, Calories 114 kcal, Carbohydrate 8 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 30 mg, Sodium 673 mg, Fiber 1 g, Sugar 3 g
PORK TENDERLOIN TACOS WITH PICO DE GALLO
Roasted and spiced pork tenderloin topped with fresh pico de gallo and cheese is the perfect simple taco!
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with foil and spray it with cooking spray.
- Trim the excess fat and the silverskin off of the pork tenderloins and place them on the prepared baking sheet.
- In a small bowl combine all of the spices and whisk together.
- Pour half of the spice mixture onto each pork tenderloin and rub it evenly into the meat.
- Place the pork into the oven and roast it for 25 minutes or until a thermometer inserted into the center reads 145 degrees.
- Remove the pork from the oven and let it rest for 10 minutes before thinly slicing it.
- Place the sliced pork, pico de gallo, and cheese into the tortillas and serve immediately.
- Quarter the cherry tomatoes and place them in a large bowl.
- Add in the remaining ingredients and toss everything together.
- Serve on top of the pork tenderloin tacos.
CRISPY PORK BELLY TACOS WITH PICO DE GALLO RECIPE - (4/5)
Provided by DreiFromBK
Number Of Ingredients 20
Steps:
- BRAISED PORK BELLY: Preheat the oven to 250°F. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly; discard the braising liquid. PICO DE GALLO: In a bowl, combine all of the ingredients except the salt. Season with salt and mix well. TACOS: In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.
CARNITAS WITH PICO DE GALLO
This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions. Serve with warmed white corn tortillas, shredded cheese, sour cream, and fresh chopped cilantro.
Provided by jamielynne
Categories World Cuisine Recipes Latin American Mexican
Time 18h30m
Yield 10
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
- Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.
Nutrition Facts : Calories 635.1 calories, Carbohydrate 14 g, Cholesterol 174.2 mg, Fat 38.9 g, Fiber 3.2 g, Protein 56.4 g, SaturatedFat 12.6 g, Sodium 863.8 mg, Sugar 5 g
ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO
Steps:
- For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
- To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.
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