Smoky Pork Tenderloin Tacos
Recipe provided courtesy of National Pork Board.
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
Fresh corn tortillas
8 sprigs cilantro
2 ripe avocados, sliced
- 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.
- 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.
- 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).
- Remove from grill. Let meat rest for 5 to 10 minutes after taking it off the grill.
- 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.