These Pork Tenderloin Tacos from Cooking For Keeps are easy enough to make, even on a weeknight. You can marinate the pork for longer to get an even better flavor. However, if you’re a bit pressed for time (or just too hungry to wait) allowing it to marinate as you prepare the rest of the dish is long enough. You’ll still enjoy a delicious meal your family will routinely request.

These can also be made as fajitas if you’re not a fan of tacos (as shown in the photo). I prefer fajitas myself and always use whole-wheat tortillas. To each their own!

Pork Tenderloin Tacos

Ingredients

1 lb Pork Tenderloin, trimmed
1/4 cup Sodium-Reduced Soy Sauce
3 1/2 tbsp Lime Juice, divided
1 Tbsp Honey
2 tsp Chili powder
1/2 tsp each Garlic Powder and Cumin
1 1/2 cups Defrosted Frozen Corn (This is for convenience; fresh corn works too!)
1/4 cup Cilantro, chopped
1 Jalapeno, seeds and stems removed, finely diced
2 Garlic Cloves, minced and divided
1/4 cup Red Pepper, finely diced
1/2 cup Plain Low-Fat Greek Yogurt
1-2 tsp Adobo sauce (From canned chipotles in adobo sauce)
1 1/2 Tbsp Olive Oil, divided
Whole Wheat Corn Tortillas, or preferred tortillas/taco shells

Instructions

Marinate the pork first and then prep the other ingredients.

Using a sharp knife, cut pork tenderloin into ¼-inch slices then cut slices into 1/8-1/4-inch strips.

Add the soy sauce and 2 Tbsps lime juice to a large bowl. Then, add the honey, chili powder, garlic powder, and cumin; whisk to combine. Add the sliced pork then use tongs to toss the pork in the marinade.

Prep and chop the ingredients.

Add corn, red pepper, jalapeno, 1 garlic clove, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt to a medium bowl. Toss to combine then season to taste with salt and pepper.
After assembling the salsa, stir the pork.

Add Greek yogurt, chipotle in adobo, 2 teaspoons of lime juice and garlic clove, and ¼ teaspoon of salt to a small bowl. Stir to combine. Season to taste with salt and pepper.

Once the pork has marinated for 15 minutes*, drain out the marinade and discard it. Pat the pork dry with paper towels to encourage a proper sear. Heat a large cast iron skillet to medium-high heat. Once the skillet is hot, add a slight drizzle of oil to the skillet. Swirl to coat.

Add half of the pork tenderloin, ensuring it is evenly spaced on the pan. Try not to move it to ensure a proper sear sear. Cook for 2-3 minutes, flip, and sear on the other side for another 1-2 minutes. Pork tenderloin cooks very quickly; if it feels fast, don’t worry! Remove the cooked pork from the pan and repeat with the remaining pork.

While the pork cooks, place corn tortillas on a kitchen towel. Heat for 35 seconds until warm and pliable. Or, you can char them if you prefer. Transfer the pork to the tortilla, adding as much yogurt as desired. Cover with corn salsa with a last small squeeze of lime juice.

Enjoy!

*You can also marinate the pork tenderloin up to three days in advance in the refrigerator.

Related:

Honey Garlic Popcorn Chicken Recipe
Homemade Cornbread Muffins Recipe
Herb Garlic Pork Chops with Chickpeas Recipe