Description
Filled with tenderloin crusted in a spiced cinnamon rub, these tacos are a cinch to make. While the meat is cooking, make your pico de gallo and you’re set.
Ingredients
Units
Scale
Pork
- 2 (1 lb) (900 g) pork tenderloins, fat trimmed and silverskin removed
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp corriander
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- Corn or flour tortillas for serving
- Cotija, feta, cheddar, or monterey jack cheese for topping the tacos
Pico de Gallo
- 2 cups (480 ml) cherry tomatoes, quartered
- 1/4 cup (60 ml) red onion, diced
- 1/4 cup (60 ml) cilantro, chopped
- 1/2 of a jalepeno, deseeded and finely diced
- Juice of a lime
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp kosher salt
Instructions
Pork
- 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.
To Make the Pico de Gallo
- 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310