Pork Tenderloin Tacos with Pico de Gallo


Pork Tenderloin Tacos
  • 2 (1 pound) pork tenderloins, fat trimmed and silverskin removed
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon corriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • Corn or flour tortillas for serving
  • Cotija, feta, cheddar, or monterey jack cheese for topping the tacos
Pico de Gallo
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/2 of a jalepeno, deseeded and finely diced
  • Juice of a lime
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt


To Make the Pork Tenderloin Tacos
    1. Preheat oven to 375 degrees.
    2. Line a baking sheet with foil and spray it with cooking spray.
    3. Trim the excess fat and the silverskin off of the pork tenderloins and place them on the prepared baking sheet.
    4. In a small bowl combine all of the spices and whisk together.
    5. Pour half of the spice mixture onto each pork tenderloin and rub it evenly into the meat.
    6. Place the pork into the oven and roast it for 25 minutes or until a thermometer inserted into the center reads 145 degrees.
    7. Remove the pork from the oven and let it rest for 10 minutes before thinly slicing it.
    8. Place the sliced pork, pico de gallo, and cheese into the tortillas and serve immediately.
To Make the Pico de Gallo
  1. Quarter the cherry tomatoes and place them in a large bowl.
  2. Add in the remaining ingredients and toss everything together.
  3. Serve on top of the pork tenderloin tacos.