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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1
126
Calories
10g
Protein
11g
Carbs
5g
Fat
2g
Fiber
2g
Sugar
245mg
Sodium
Saturated Fat 1 g · Cholesterol 21 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
pork tenderloin
1 pound
olive oil
2 tablespoons
paprika
2 teaspoons
onion powder
1 teaspoon
garlic powder
1 teaspoon
salt
1 teaspoon
black pepper
1 teaspoon
corn tortilla (4" across)
12
tomatoes, cut into small cubes
3
fresh cilantro, chopped
1/2 cup
red onion, cut into small cubes
1/2 cup
serrano peppers, chopped
2
lemons, juiced
2
Salt and pepper to taste
Instructions
- 1
Wash hands with soap and water.
- 2
Pico de gallo: In a bowl, mix all the ingredients. Season to taste with salt and pepper.
- 3
Seasoning: In a small bowl, mix the paprika, onion powder, garlic powder, salt and pepper.
- 4
Remove the silver skin from the pork tenderloin, rub it with oil and coat the entire loin with the seasoning.
- 5
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.
- 6
Cook until it reaches internal temperature of 145˚F with a 3-minute rest. Then chop it into small pieces.
- 7
To make the tacos, heat the tortillas and place some pork tenderloin and pico de gallo on top.
Source: USDA MyPlate Kitchen · Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program
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