Roasted Pork Tenderloin Tacos

Thick and tangy Mexican crema cools down these tacos.  If you can’t find crema, substitute sour cream with a splash of lime juice.  Recipe serves 4.

What you’ll need:

  • 1 (1-pound) pork tenderloin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons mojo marinade (such as Goya)
  • 1/2 cup white wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 8 (6-inch) corn tortillas
  • 1 jalapeno pepper, cut into 16 slices
  • 1 rip avocado, cut into 16 slices
  • 1/4 cup Mexican crema

What you’ll do:

  • Preheat oven to 425 degrees.
  • Sprinkle the pork with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the oil to pan and swirl to coat.
  • Add the pork.
  • Cook 5 minutes, turning to brown all sides.
  • Place pan in the oven.
  • Bake for 8 minutes; let stand for 5 minutes.
  • Cut into 16 slices.
  • Combine the pork and the mojo marinade in a medium bowl; toss to coat.
  • Combine the vinegar, 3 tablespoons of water and sugar in a small saucepan; bring to boil.
  • Remove from heat and add onion slices.  Let stand for 10 minutes, then drain.
  • Working with 1 tortilla at a time, toast in a pan until warmed and tender.
  • Arrange two pork slices in the center of each tortilla.  Top with 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges and 1/2 teaspoon crema.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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