Crispy Pork Tenderloin Tacos - Pork Recipes - LGCM

Name: Crispy Pork Tenderloin Tacos - Pork Recipes - LGCM
Ingredients: After butterflying the pork, place plastic food wrap over the butterflied pork tenderloin and use the flat side of a meat mallet to pound it flat to an even thickness, about 1/4” thick.; 2 tbsp. Kosher Salt; 2 tbsp. Chili Powder; 1 tbsp. Cumin; 1 tbsp. Garlic Powder; 1 tbsp. Onion Powder; 1 tbsp. Brown Sugar; 2 tsp. Ground Black Pepper; 1 tsp. Crushed Red Pepper Flakes – I generally use the Flatiron Pepper Co. Dark & Smoky Smoked Chili Flake blend for this.; 1 tsp. Dried Oregano; If you don’t want to cook outside, a cast iron griddle over your stovetop will also work well and get a nice sear on the outside of your pork.; Corn tortillas warmed over our stovetop burners.; Crispy pork tenderloin.; Fresh pico de gallo with fresh summer sweet corn.; Queso fresco.; Chopped cilantro.; Squeeze of lime juice.; A lunch wrap with pork tenderloin, salsa, lettuce, and shredded cheese.; A pork tenderloin, rice, black bean, and corn bowl.; A version of this Southwest Chipotle Salad with the leftover pork tenderloin added to the veggies.; 2 LGCM Pork Tenderloin (about 3/4# each); Taco Seasoning (use your favorite seasoning); 2 Tbsp Vegetable Oil; Tortillas (your favorite type – warmed for serving); Pico de Gallo (for serving); Queso Fresco (for serving); Cilantro (for serving); Lime Juice (for serving); Place plastic food wrap over the butterflied pork tenderloin and use the flat side of a meat mallet to pound it flat to an even thickness, about 1/4” thick.; Generously season both sides of the pork tenderloin with your favorite taco or Southwestern seasoning rub.

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We invented this crispy pork tenderloin tacos recipe to be a quick and easy way to make incredibly flavorful and texturally delightful tacos from one of our

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Ingredients

After butterflying the pork, place plastic food wrap over the butterflied pork tenderloin and use the flat side of a meat mallet to pound it flat to an even thickness, about 1/4” thick.
2 tbsp. Kosher Salt
2 tbsp. Chili Powder
1 tbsp. Cumin
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Brown Sugar
2 tsp. Ground Black Pepper
1 tsp. Crushed Red Pepper Flakes – I generally use the Flatiron Pepper Co. Dark & Smoky Smoked Chili Flake blend for this.
1 tsp. Dried Oregano
If you don’t want to cook outside, a cast iron griddle over your stovetop will also work well and get a nice sear on the outside of your pork.
Corn tortillas warmed over our stovetop burners.
Crispy pork tenderloin.
Fresh pico de gallo with fresh summer sweet corn.
Queso fresco.
Chopped cilantro.
Squeeze of lime juice.
A lunch wrap with pork tenderloin, salsa, lettuce, and shredded cheese.
A pork tenderloin, rice, black bean, and corn bowl.
A version of this Southwest Chipotle Salad with the leftover pork tenderloin added to the veggies.
2 LGCM Pork Tenderloin (about 3/4# each)
Taco Seasoning (use your favorite seasoning)
2 Tbsp Vegetable Oil
Tortillas (your favorite type – warmed for serving)
Pico de Gallo (for serving)
Queso Fresco (for serving)
Cilantro (for serving)
Lime Juice (for serving)
Place plastic food wrap over the butterflied pork tenderloin and use the flat side of a meat mallet to pound it flat to an even thickness, about 1/4” thick.
Generously season both sides of the pork tenderloin with your favorite taco or Southwestern seasoning rub.
Cook for about 5 minutes per side, flipping once, or until the pork has developed a crust and the internal temperature of the meat is 145ºF.
Once the pork is cooked, remove it from the cooking surface and let rest for 5 minutes. Then cut the pork into bite-size pieces and assemble your tacos.
We recommend making these tacos on warmed corn tortillas with fresh pico de gallo, queso fresco, cilantro, and lime juice, but feel free to assemble them however you like. Enjoy!