Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 2 pork tenderloins (12 oz /340 g each)
- 1 jalapeno, minced
- 1 tbsp (15 mL) canola oil
- 1 tbsp (15 mL) brown sugar
- 2 cloves garlic, minced
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) orange juice
- 12 multigrain tortillas (5-in./12.7-cm diameter), warmed
- 3/4 cup (175 mL) prepared salsa verde
Directions
5 stepsStep 1
Preheat oven to 450°F (230°C). In a small bowl, combine jalapeno, canola oil, brown sugar, garlic, cumin, oregano, salt and orange juice.
Step 2
Pat pork dry, rub with mixture and marinate at room temperature for 10 min.
Step 3
Roast tenderloins on a parchment paper-lined baking sheet for 20 to 25 min. or until an instant-read thermometer registers 155°F (70°C) when inserted into the thickest portion of the meat.
Step 4
Let tenderloins rest for 10 min. before slicing and dividing between tortillas and topping with salsa verde.
Step 5
Tip: For additional garnishes, top tacos with chopped tomatoes, avocado, pineapples, fresh cilantro and pumpkin seeds.