Serves 12
126 cal · 39 min
Roasted Pork Tacos with Pico de Gallo
Recipe GLPR2372e70a22e871
Tender roasted pork tenderloin seasoned with a warm blend of paprika, garlic, and onion, served in warm corn tortillas and topped with a fresh, zesty pico de gallo made from ripe tomatoes, cilantro, red onion, and serrano peppers.
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Ingredients
1 pound Pork tenderloin
2 tablespoons Olive oil
2 teaspoons Paprika
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Salt
1 teaspoon Black pepper
12 Corn tortillas (4 inch)
3 Ripe tomatoes
½ cup Fresh cilantro, chopped
½ cup Red onion, diced
2 Serrano peppers, chopped
2 Lemon juice
Directions
Wash your hands thoroughly with soap and warm water. Prepare your work surface by ensuring it is clean.
In a small bowl, combine the paprika, onion powder, garlic powder, salt, and black pepper to create the seasoning blend.
Pat the pork tenderloin dry with paper towels. Remove any visible silver skin (the thin connective tissue) from the surface using a sharp knife.
Rub the pork tenderloin evenly with olive oil on all sides, then coat thoroughly with the seasoning mixture, pressing gently so it adheres to the meat.
Preheat your grill to medium-high heat (approximately 400°F). Place the pork tenderloin on the grill over indirect heat and cook for about 6 minutes per side, approximately 18 minutes total, until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part.
Transfer the cooked pork to a clean cutting board and let it rest for 3 minutes before cutting.
While the pork rests, prepare the pico de gallo. Cut the tomatoes into small cubes and place them in a bowl. Add the chopped cilantro, diced red onion, and chopped serrano peppers.
Squeeze the lemon juice over the pico de gallo mixture and stir gently to combine. Season with additional salt and pepper to taste.
Cut the rested pork tenderloin into small, bite-sized pieces.
Warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side until they are pliable.
To assemble each taco, place a warm tortilla on a plate, top with a portion of the roasted pork pieces, and finish with a generous spoonful of pico de gallo. Serve immediately.
