Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cinco de Mayo, Cooking Light, Dinner, Kid Friendly, Lunch, Main Courses, Mexican, Party Foods, Pork, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags: Cheddar Cheese, Cinco de Mayo, Cooking Light, Dinner, Green Onions, Jalapeno Peppers, Kid Friendly, Lazy Way To Cook, Light Side, Lunch, Main Courses, Mexican Food, Olive Oil, Party Foods, Pork, Pork Tacos, Pork Tenderloin, Salsa, Shallots, Shredded Cheese, Tomato, Tortillas, Victoria Hart Glavin, Week Nights, Weekend Fun
Pork Tenderloin Tacos
INGREDIENTS
2 Large Quartered Shallots
4 Halved Jalapeno Peppers
1 Sliced Tomato
4 Whole Green Onions
2 Cups Shredded Cheddar Cheese
1 Two Pound Thinly Sliced Spice Roasted Pork Tenderloin
Olive Oil
Salsa For Garnish
1 Sliced Lime
Warm Tortillas For Serving
Rub the pork tenderloin with a spice mixture of your choice. Victoria’s Dry Rub makes a great rub for this tenderloin. Place the spiced tenderloin with the quartered shallots, halved jalapeno peppers and whole green onions on a foil covered roasting pan. Drizzle the tenderloin and the vegetables with olive oil and roast at 350° F for 45 minutes. When done cooking remove from the oven and let sit for 15 minutes. Thinly slice the pork tenderloin and transfer to a serving plate. Add the roasted shallots, jalapeno peppers and green onions to the serving plate. Fill warm tortillas with shredded cheese, sliced pork, sliced tomatoes, shallots, jalapeno peppers and green onions. Top with salsa and fresh lime juice. Serves 4
