pork tenderloin tacos
Thinly sliced pork tenderloin, topped with a quick and easy pickled pico de gallo make for an easy and flavorful weeknight taco dinner!
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Servings: 4
Ingredients
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
- 1/2 red onion diced
- 2 tablespoons red wine vinegar
- 2 roma tomatoes, seeded and diced
- 1 whole avocado, peeled and diced
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- juice of 1 lime
- salt and pepper, to taste
- tortillas of choice - can also use lettuce wraps
Instructions
- Heat oven to 425 degrees F. Place pork on the rack of a shallow roasting pan. Roast 25-30 minutes, until pork reaches 145 degrees F Let stand 10 minutes before slicing thin, against the grain.
- While pork cooks, pickle red onion: In a medium bowl, mix the onion with the vinegar and let marinate for 10 minutes.
- Add the diced tomatoes, avocado, jalapeno, cilantro, olive oil, and lime juice. Season with salt and pepper, to taste and toss to combine.
- Fill tortillas of choice with warm, thinly sliced tenderloin, and top with homemade pico.
Notes
will make 8 tacos (2 per person)
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