Best Pork Tenderloin Tacos With Pico De Gallo Recipes

Pork Tenderloin Tacos with Pico de Gallo image

Time 45m

Number Of Ingredients 20

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
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

Steps:

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

Crispy Pork Belly Tacos with Pico de Gallo Recipe - (4/5) image

Provided by DreiFromBK

Number Of Ingredients 20

BRAISED PORK BELLY:
One 2-pound piece of meaty pork belly
1 cup extra-virgin olive oil
1 cup melted lard or shortening
3 garlic cloves, crushed
1 white onion, coarsely chopped
2 morita chiles or dried chipotle chiles
2 teaspoons kosher salt
PICO DE GALLO:
1/2 pound cherry tomatoes, finely chopped
4 ounces tomatillos, husked, rinsed and finely chopped about 3/4 cup
1/2 small red onion, finely chopped
1 chile de árbol, crumbled
1/4 cup Mexican beer, like Negro Modelo
1/4 cup fresh lime juice
Kosher salt
TACOS:
1 tablespoon canola oil
12 (5-inch) fresh corn tortillas, warm
Lime wedges for serving

Steps:

BRAISED PORK BELLY: Preheat the oven to 250°F. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly; discard the braising liquid. PICO DE GALLO: In a bowl, combine all of the ingredients except the salt. Season with salt and mix well. TACOS: In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.