Pork Tenderloin Tacos
Easy pork tenderloin tacos are quick weeknight dinner featuring juicy marinated pork, zesty lime, and smoky spices. Top them with chunky corn salsa and sour cream, they’re perfect for taco night! This recipe is freezer friendly which makes it an excellent meal prep dinner, too.
Ingredients
For the Pork Filling & Marinade:
- 2 (2.5 pounds total) pork tenderloins thinly sliced
- 1/3 cup olive oil
- 1/3 cup lime juice from 4 limes
- 1/4 cup honey
- 2 tablespoons minced garlic
- 4 teaspoons chili powder
- 4 teaspoons cumin
- 2 teaspoon paprika
- 2 teaspoon oregano
- 2 teaspoon kosher salt
For Serving:
- Small corn or flour tortillas
- Chunky corn salsa or your favorite salsa
- Sour cream
- Fresh green onions chopped
Instructions
- Slice the pork tenderloins lengthwise into 1/4-inch thick strips. Turn each strip and then slice again cross-wise into 1/4-inch strips. These thin pieces of pork will cook quickly and have more surface area for absorbing the marinade. Set aside.
- In a large glass dish or a plastic zip top storage bag, add all the remaining ingredients listed for the marinade. Stir them together. Add the prepared pork slices and turn to coat. Marinate for at least 20 minutes, up to 24 hours in the fridge.
- While the pork is marinating, prepare the chunky corn salsa and remaining toppings for the final garnish.
- Place a large skillet over medium-high heat. Add an additional tablespoon of olive oil and once it is shimmering add just one quarter of the prepared pork mixture. Do not overcrowd the pan or the pork will steam rather than crisp up. Transfer the cooked pork to a clean plate and repeat with the remaining pork. The thinly sliced pork will cook quite quickly, about 2 - 3 minutes to reach 145°F.
- Return the plate of cooked pork to the skillet and warm through before serving. Warm your tortillas in the microwave. Pile up the pork on the tortillas and top with corn salsa and remaining toppings as desired.