Roasted Pork Tenderloin Tacos

Roasted Pork Tenderloin Tacos

Yield: Serves 4 (serving size: 2 tacos)
Total time: 24 Minutes


1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon freshly ground black 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 vertically sliced red onion
8 (6-inch) corn tortillas
1 jalapeño pepper, cut into 16 slices
1 ripe avocado, cut into 16 wedges
1/4 cup Mexican crema


1. Preheat oven to 425°.
2. Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.
3. Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.
4. Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1 1/2 teaspoons crema.

Nutritional Information
Calories 362
Fat 16.9 g
Satfat 2.1 g
Monofat 8 g
Polyfat 2.8 g
Protein 28 g
Carbohydrate 27 g
Fiber 6 g
Cholesterol 82 mg
Iron 2 mg
Sodium 423 mg
Calcium 55 mg