Spicy Pork Tenderloin Tacos Food

PORK TENDERLOIN TACOS

Steps:

• Don't prep any of the ingredients until you marinate the pork.
• Using a sharp knife, cut pork tenderloin into ¼-inch slices. Cut slices into 1/8-1/4-inch strips.
• Add soy sauce, 2 tablespoons lime juice, honey, chili powder, garlic powder, and cumin to a large bowl. Whisk to combine. Add sliced pork. Use tongs to toss the pork in the marinade.
• Prep and chop the ingredients.
• Add corn, red pepper, jalapeno, one garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine. Season to taste with salt and pepper.
• After assembling salsa, give the pork a stir.
• Add Greek yogurt, chipotle in adobo, remaining 2 teaspoons lime juice, remaining garlic clove, and remaining ¼ teaspoon salt to a small bowl. Stir to combine. Season to taste with salt and pepper.
• If the pork hasn't marinated for at least 15 minutes, let it marinate until you reach 15 minutes. You can also marinate the pork tenderloin up to three days in advance in the refrigerator.
• Drain the marinade from the pork and discard. Pat the pork dry with paper towels. This will help to sear the pork versus steam it.
• Heat a large cast iron skillet to medium-high heat. Once the skillet is very hot, add ¾ tablespoon of the oil, about 2 teaspoons to the skillet. Swirl to coat. Add half of the pork tenderloin. Make sure the pork is evenly spread out on the pan. Don't move it so it can sear properly. Cook for 2-3 minutes, flip and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly. Remove from the pan and repeat with remaining half of the pork.
• While the pork cooks, place corn tortillas in a kitchen towel. Heat for 35 seconds until warm and pliable. You can also char them over a gas stove flame.
• To assemble. Transfer pork to tortilla. Dollop with yogurt. Cover with corn salsa. Squeeze extra lime juice on top if desired.

SPICY PORK TENDERLOIN TACOS

Steps:

• Make the Quick Pickled Red Onions: In a medium saucepan on the stovetop, boiL the vinegar with the sugar, salt and garlic until sugar dissolves. Remove from heat and add onion rings. Push onion down into liquid so it is mostly covered and let stand for at least 30 min. To store longer, cover and refrigerate. Can be refrigerated up to 1 week.
• Prepare the pork: Thinly slice the pork tenderloin and place into a medium bowl.
• Prepare the Spicy Pork Marinade: In a small bowl, whisk together the sauce ingredients. Pour over the sliced pork and toss to combine. Let stand on the counter while you prepare the toppings and sauce, if using, or if making ahead, cover and refrigerate.
• Preheat oven to 350F, to warm the tortillas.
• Prepare the toppings: Slice and chop the topping ingredients and set aside.
• Prepare the Gochujang Sauce: Combine all the Gochujang sauce ingredients in a small bowl and stir to combine. Set aside.
• Wrap the tortillas in aluminum foil and pop into the oven to warm for 7-8 minutes, while you cook the pork.
• Heat a large skillet over medium-high heat. Add the marinated pork (with marinade) and spread into a thin layer. Let cook, undisturbed, until pork starts to brown, then stir and continue cooking, stirring, until pork is cooked through. Remove pork to a serving platter. Arrange the toppings in sections on the platter and place the small bowl of the gochujang sauce on the platter as well. Serve with warmed tortillas.

SPICY PORK TENDERLOIN

Steps:

• Place tenderloins in plastic bag.
• Combine remaining ingredients in a small bowl; rub over tenderloins.
• Refrigerate 6 hours or overnight.
• Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
• Cover with foil and let rest for 10 minutes before slicing.

LIME-CILANTRO PORK TACOS

Steps:

• Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
• Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
• Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
• Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.