Roasted Pork Tacos with Pico de Gallo
Enjoy the bold flavors of roasted pork steak tacos, perfectly complemented by a fresh and zesty pico de gallo. This vibrant dish brings together tender meat and a medley of vibrant ingredients for a satisfying meal that’s sure to impress.
contains meat
Ingredients
US
Metric
- Tacos:
- 455 g pork tenderloin
- 30 ml olive oil
- 10 ml paprika
- 5 ml onion powder
- 5 ml garlic powder
- 5 ml salt
- 5 ml black pepper
- 12 corn tortilla (4" across)
- Pico de Gallo:
- 3 tomatoes, cut into small cubes
- 120 ml fresh cilantro (chopped)
- 120 ml red onion (cut into small cubes)
- 2 serrano peppers, chopped
- 2 lemons, juiced
- Salt and pepper to taste
Steps
- Wash hands with soap and water.
- Pico de gallo: In a bowl, mix all the ingredients. Season to taste with salt and pepper.
- Seasoning: In a small bowl, mix the paprika, onion powder, garlic powder, salt and pepper.
- Remove the silver skin from the pork tenderloin, rub it with oil and coat the entire loin with the seasoning.
- Place the pork tenderloin on the grill at medium/high heat (400˚F), over indirect heat, for approximately 6 minutes on each side, 18 minutes total.
- Cook until it reaches internal temperature of 145˚F with a 3-minute rest. Then chop it into small pieces.
- To make the tacos, heat the tortillas and place some pork tenderloin and pico de gallo on top.
Nutrition (per serving)
| Calories | 102 |
|---|---|
| Protein | 9.0 g |
| Fat | 4.0 g |
| Carbs | 8.0 g |
| Fiber | 2.0 g |
| Sodium | 219 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)