Pork Tenderloin Tacos
Pork Tenderloin Tacos
Servings
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1/2 inch-cubes
- 2 teaspoons ground cumin
- 2 teaspoons chili powder or chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional) - optional
- 4 tablespoons olive oil - divided
- 1 yellow onion - sliced
- 2 tablespoons fresh chopped cilantro
- 1 lime
- 4 tortillas (taco size) - warmed
Instructions
- In a bowl, or in a Ziploc bag, mix the spices together.Â
- Toss the spices together with the pork so that pork is coated well.
- Heat 2 tablespoons oil in a large skillet medium-high heat.
- Add pork pieces and brown a few minutes on both sides. Don’t overcrowd the pan. You may have to do this in batches.
- Add remaining oil and onion and cook another 3 to 4 minutes stirring often until onion starts to soften and pork is cooked through.
- Stir in cilantro. Squeeze fresh lime juice on top. Toss to coat.
- Serve pork in warm tortillas.
- Delicious with a little sour cream, my homemade Pico De Gallo, my Great Guacamole and my Blender Salsa on top.
Video
Notes
To heat the tortillas you can place them one-by-one in a dry skillet. Heat about 30 seconds or until soft and warm. Â You can also wrap them in a clean towel as you go to keep warm. You can also wrap them in a clean dish towel or slightly damp paper towel and warm them in the microwave for a few seconds.
Nutrition
Calories: 367kcal | Carbohydrates: 21g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 592mg | Potassium: 605mg | Fiber: 3g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
I made this as written only changing the servings for two, my wife is out-of-town and I wanted to give it a try with some leftover pork cut for stir fry. I was not disappointed and it came out delicious, and as mentioned by Smn, the rub is excellent for this recipe and pork in general.
The wife comes home today, and I’m making the full recipe for the both of us, serving it with homemade mango salsa, in flour tortillas. For the first batch I used corn tortillas, which were good, but didn’t hold up to amount of filling and juices, they were falling apart before I was able to finish them.
Definitely, a keeper!
I’m so glad you liked these tacos! I prefer flour tortillas too. Here’s a tip. When you use corn tortillas always use two inside of one. They’ll hold up better. I learned that in Mexico. Thanks for sharing!
Followed the recipe & Wow it worked out splendidly. A keeper for sure 5 stars. Will go in to rotation,
always have more left overs with either pork tenderloin or with thick pork chops with bone. I can see
using same recipe with skirt steak.
Thank you!
Excellent spice rub for pork loin and very quick recipe with a savory taste that normally takes much longer cooking time to achieve. Thank you for this great recipe.
Thank you foe sharing! So glad you like it! -Amy
Thank you for having ONLY a recipe in your recipe blog posts! There’s nothing I hate more than searching online for a recipe, finding something that sounds interesting, and then having to scroll through photo after photo and paragraph upon paragraph of self-indulgent text to get to what I want, which is the basic recipe! Kudos to you! I’ll be trying this recipe this weekend!
Hi Sarah. Thank you so much! You made me day! -Amy