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.

Ingredients

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)

minced cilantro

diced red onion

diced tomato

shredded pepper jack cheese

light sour cream

salsa

Also needed

street taco flour tortillas

Directions

1. Place tenderloins in a glass dish to bake. Squeeze lime juice over pork.
2. In a small dish, mix kosher salt, pepper, red pepper flakes, cumin, oregano, garlic powder and onion powder. Sprinkle over entire pork loin.
3. Place in refrigerator for an hour.
4. Preheat oven to 400 degrees and bake tenderloins for 30-35 minutes.
5. In large glass measuring cup, mix orange marmalade, lime juice, lime zest, jalapeño, garlic, and sea salt.
6. Pour glaze over pork and let cook an additional 5-10 minutes. The pork is done when the internal temperature reaches 160 degrees.
7. Let rest on a cutting board for 10 minutes. Cut into bite size pieces for tacos.

Enjoy!

Until next time, Kris