Oh, tacos, how I love thee.
But surprisingly, in the 10 years I’ve had this blog, I’ve only shared one taco recipe (my Jackfruit Carnitas Taco Recipe). Weird, right?
It was time to change that. Introducing: Grilled Pork Tenderloin Tacos with Homemade Salsa Verde.
Yeah, you’re going to want to make these ASAP.
Alright, here’s the deal: if you’re in a bind and don’t have time to make the homemade salsa verde, I’ll forgive you.
(Although it’s really good, and it makes extra, so don’t forget the chips.)
But you definitely want to make this pork. Just trust me.
The pork is super easy – it’s marinated in a simple combination of salt, pepper, lime juice, and cumin. That’s it!
Then just toss it on the grill and get ready to enjoy.
The salsa takes a little more time, but it’s worth it.
Before you blend together the onion, tomatillos, poblano, and jalapeno with a little lime, cumin, and some fresh cilantro, you’ll grill the veggies.
Simply peel and wash the tomatillos and cut them in half, then peel and quarter the onion (leaving the roots so it doesn’t fall apart). Coat them in a little oil along with the whole poblano and jalapeno and grill until charred!
Then, remove the roots from the onion and the seeds from the peppers, blend with the other ingredients, and get ready to enjoy!
All that is left is to slice the pork and stuff it, along with the salsa verde, into some tortillas!
Garnish with whatever you like besides the salsa – radishes, more cilantro, black beans, cabbage… the sky is the limit!
Let me know what topping combinations you come up with – and please let me know how you like this recipe by tagging me on social media @fANNEtasticfood, or by commenting on this blog post.
Here’s the full recipe. Enjoy!
Pork Tenderloin Tacos with Homemade Salsa Verde
Ingredients
for the pork:
- 1 pork tenderloin, trimmed (about 1 lb)
- 2 teaspoons ground cumin
- Juice of 1/2 lime
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
for the salsa verde:
- 1 pound fresh tomatillos
- 1 poblano pepper
- 1 jalapeno pepper
- 1 white onion
- Juice of 1 lime
- 1/2 cup packed fresh cilantro
- 1 teaspoon ground cumin
- salt, to taste
- for serving:
- tortillas, sliced radishes, extra cilantro and lime slices
Instructions
1. Place the pork tenderloin in a shallow dish or ziploc bag with the remaining pork ingredients. Massage the marinade into the pork and let sit for 15-30 minutes. Preheat a grill over medium-high heat.
2. Peel and wash the tomatillos and cut in half. Peel and quarter the onion, leaving the root intact. Toss the tomatillos, onion, poblano, and jalapeno with a quick drizzle of oil and a pinch of salt.
3. Grill the tomatillos, onion, poblano, and jalapeno for 6-8 minutes, until charred. Transfer to a plate and remove the roots from the onion and seeds from the peppers.
4. Grill the pork for 12-15 minutes, turning every 2-3 minutes, until the internal temperature reaches 140 degrees. Remove the pork to a plate and let rest.
5. While the pork is resting, blend together the salsa. Add the grilled vegetables and remaining salsa ingredients to a food processor. Process until mostly smooth.
6. Slice the pork tenderloin and serve in tortillas with the salsa, radish slices, cilantro, and lime.
Want more grilling inspiration? Try these recipes:
- Chimichurri Grilled Shrimp
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
- Honey Lime Chicken with Grilled Peach and Corn Salad
- Grilled Italian Sausage + Veggie Foil Packets
- Grilled Shrimp and Pineapple Skewers with Coconut Quinoa
Or, in the mood for Mexican? Here are some other recipes to try: