It’s Taco Tuesday! Do you know what you’re making for dinner tonight? If not, I may have the perfect recipe to satisfy your taco cravings.
On Sunday, Dennis and I were at Sprouts doing our grocery shopping. I knew I was going to be making a pork tenderloin for dinner and while we were shopping, Dennis said “How about making tacos for dinner?” I said “That’s a great idea, I’ll make them out of the pork tenderloin recipe I was going to be making tonight.” Well, let me just tell you, this pork is amazing! It was so tasty.
I started with two pork tenderloins, they were small and I wanted to make enough for Dennis to have leftovers for lunch for a couple days, or dinner one day if he so chose. The tenderloins were small, as most of them are. They were about a pound and a quarter each.
In a small dish, I mixed together kosher salt, pepper, red pepper flakes, cumin, dried oregano, garlic powder and onion powder.
After placing the two tenderloins in the dish I would be baking them in, I squeezed the juice of 1 lime over them. Once the lime juice was squeezed over the pork, I proceeded to rub the seasonings over the top and bottom and letting it sit for an hour in the refrigerator.
I placed the pork into a preheated 400 degree oven for 35 minutes and then pulled it out to drizzle the jalapeño orange glaze over the top and placed it back into the oven for 5 minutes. For the glaze, I added lime zest, lime juice, sugar-free, calorie-free orange marmalade (feel free to use the orange marmalade you enjoy. I prefer to use jams and marmalades with less sugar and lower calories.), minced garlic, fresh jalapeño and sea salt.
After pulling the tenderloins out of the oven, I let them sit for about 10 minutes before slicing it and then cutting it into bite size pieces for our tacos.
The garnishes for our tacos were kept minimal. I sliced a jalapeño, diced half a red onion, minced a handful of cilantro and cut a tomato.
I shredded a bit of pepper jack cheese and we served the tacos on mini street taco flour tortillas with a dollop of light sour cream and salsa.
There was quite a bit of juice left in the pan after cooking the tenderloins, so I poured that over the leftovers in the container I placed them in. I figured there’s no sense letting all that good flavor go to waste!
I had these tacos again for lunch yesterday and the flavor was just fantastic. I’m not a big fan of leftovers, generally, but these are a winner the day of and for a few days after.
As I come up with recipes to share with all of you, I try to keep track of favorites that I know I’d add to my cookbook when I write it. This is definitely a recipe that I would add to my cookbook. It was that good. I hope you get a chance to try it and if you do, I hope you and your family enjoy it as much as Dennis and I did.
2 pork tenderloins (approximately 1-1/4 pounds each)
1 lime (juice of)
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes
1 teaspoon cumin
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Ingredients for Glaze
2 limes (zest and juice)
1/2 cup orange marmelade
1 clove garlic, minced
1 jalapeño, diced and seeded
pinch of sea salt
Toppings for Tacos
sliced jalapeño (seeds removed)
diced red onion
shredded pepper jack cheese
light sour cream
street taco flour tortillas
- Place tenderloins in a glass dish to bake. Squeeze lime juice over pork.
- In a small dish, mix kosher salt, pepper, red pepper flakes, cumin, oregano, garlic powder and onion powder. Sprinkle over entire pork loin.
- Place in refrigerator for an hour.
- Preheat oven to 400 degrees and bake tenderloins for 30-35 minutes.
- In large glass measuring cup, mix orange marmalade, lime juice, lime zest, jalapeño, garlic, and sea salt.
- Pour glaze over pork and let cook an additional 5-10 minutes. The pork is done when the internal temperature reaches 160 degrees.
- Let rest on a cutting board for 10 minutes. Cut into bite size pieces for tacos.
Until next time, Kris