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Smoky Pork Tenderloin Tacos

Smoky Pork Tenderloin TacosRecipe provided courtesy of National Pork Board.

Recipe Ingredients:

Spice Rub:
1 tablespoon New Mexican (or any other) chili powder
1 tablespoon chipotle chili powder (or 1 additional tablespoon New Mexican chili powder)
1/2 tablespoon smoky paprika
1 teaspoon freshly ground black pepper
1/2 tablespoon white pepper
1 tablespoon granulated sugar

2 pork tenderloins (12 to 16 ounces each) all surface moisture removed
Kosher salt
Fresh corn tortillas
8 sprigs cilantro
Favorite salsa
2 ripe avocados, sliced

Cooking Directions:

  1. For Spice Rub: In a medium-sized bowl, combine chili powders, paprika, peppers and sugar. For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, sparingly sprinkle the meat with the rub.
  2. For Tacos: Lightly pat Spice Rub into the pork. Cover with waxed paper or plastic wrap and let sit at room temperature for 10 minutes. Season with salt just before cooking.
  3. Place pork on the cooking grate over medium-high heat. Sear the meat on both sides, 2 to 3 minutes per side. After searing, turn off a burner to set up grill for indirect cooking and move the tenderloins to indirect heat. Cook for 20 to 27 more minutes or until an instant-read meat thermometer inserted into the middle of the pork registers 145°F (62.7°C).
  4. Remove from grill. Let meat rest for 5 to 10 minutes after taking it off the grill.
  5. Slice tenderloin into 1/2-inch-thick slices and serve with warm corn tortillas, cilantro, salsa and sliced avocados.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 460; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 105mg; Total Carbs: 36g; Fiber: 10g; Protein: 39g; Sodium: 681mg.

Recipe and photograph provided courtesy of National Pork Board.