Edit ModuleShow Tags

Pork Tenderloin Tacos Heat Up Weeknight Dinners


Published:

I crave spicy pork—especially carnitas, or slow-braised pork shoulder, pulled apart, then roasted until crispy at the edges. Rolled into a soft corn tortilla... It's beyond. While not difficult to make, a three-hour braise is too long for a weeknight dinner, so when a craving hits on a Monday-to-Friday, I pull off a cheat of sorts.

Also delicious, yet ready in 30 minutes: Thin slices of spicy pork tenderloin make a similarly porktacular (yes, I did just say porktacular) tortilla filling. Add your favorite carnitas garnishes. I like the contrast of creamy avocado slices with the crunch and heat of diced jalapeno and red onion. Add crumbled queso fresco (or feta), chopped cilantro, and a squeeze of lime to finish it all off. Flavor explosion, that’s the goal. Serve with corn or flour tortillas—your choice, just make sure they're fresh and warm. If you can't grill the pork tenderloin, a grill pan on the cooktop works well, as does roasting in a hot oven.

Pork Tenderloin Tacos
Serves 3-4

  • 1 pork tenderloin
  • 1 tsp. each minced garlic, ancho chili powder, cumin, oregano, and coarse salt, mixed together in a small bowl with enough olive oil to make a loose paste
  • warm corn or flour tortillas

Suggested Garnishes:

  • avocado slices
  • chopped cilantro
  • chopped red onion
  • chopped jalapeno pepper
  • sour cream (thinned with a bit of cream for drizzling)
  • crumbled queso fresco (or feta) cheese

Directions: Preheat grill. Smear herb paste all over the pork tenderloin. Grill pork over high heat for approximately 10 minutes or until desired doneness. Let pork rest on a cutting board for at least five minutes (keep in mind that the pork will continue to cook a bit more as it sits). Slice thinly and serve in warm tortillas with garnishes. (Note: While pork cooks, prepare garnishes. While it rests, warm tortillas, wrapped in foil, on the still-hot grill for a few minutes.)
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

New Minnesota State Fair Foods 2018

Whet your appetite with this complete list of 27 new foods available this year at the Great Minnesota Get-Together

Fine Spirits Classic Twin Cities 2018

Sip on cocktails prepared by top mixologists and enjoy gourmet fare at Minnesota Monthly's seventh annual Fine Spirits Classic at Orchestra Hall on July 26

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat

Pizza Madness: Dulono's Pizza

As one of 32 pizza participants, Dulono’s Pizza battles it out in Minnesota Monthly's Pizza Madness Bracket Challenge
Edit ModuleShow Tags
Edit ModuleShow Tags