Roasted Pork Tenderloin Tacos

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Roasted Pork Tenderloin Tacos

Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. If you can’t find it at the grocery, substitute sour cream thinned with a little lime juice.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 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.

 

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CookL: JG