Pork Tenderloin Tacos

I found this recipe on my all-time favorite website:  Cooking Light.  It sounds like a lot of work, but it’s pretty easy to put together and is good for feeding a crowd.

What you need

  • 1 (1 lb) pork tenderloin
  • 1/2 teaspoon fresh pepper
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 tablespoons mojo marinade (Goya brand)
  • 1/2 cup white wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 cup thinly sliced red onion
  • 8 corn tortillas
  • 1/2 cup salad jalapeno peppers
  • 1 ripe avocado, cut into 16 wedges
  • 1/4 cup Mexican crema

Preheat oven to 425°

Prepare pork Sprinkle pork with pepper and salt on all sides. Bake pork in preheated oven until thermometer registers 145° (slightly pink)

Let roast stand for 5 minutes. Cut crosswise into 16 slices. Combine port and Mojo marinade in a medium bowl. toss to coat port.

Pickled onions Combine vinegar, 3 tablespoons water and sugar in a small saucepan. Bring to a boil, then remove from heat. Add onion and let stand for 10 minutes

Put together Working with one tortilla at a time, toss in a pan until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla, top with about 2 tablespoons of the pickled onions, 4-5 jalapeno slices, 2 avocado wedges,and 1 1/2 teaspoons crema.