Chipotle Pork Tenderloin Tacos

Name: Chipotle Pork Tenderloin Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1½ lb Pork Tenderloin; 1 tbsp Chipotle in Adobo; 1 tsp Cumin; 1 tsp Salt; 1 tbsp Olive Oil; ½ Pineapple; ½ Red Onion; ½ oz Cilantro; 1 Lime; 12 Tortillas

By Eatpace

Chipotle-rubbed pork tenderloin is sliced and tucked into warm tortillas with pineapple salsa. Make the salsa while the pork roasts; the tacos take about 40 minutes.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 637; kcal per serving
Protein: 44g; per serving

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Corn tortillas filled with sliced chipotle pork and diced pineapple salsa.

40 min

Method

7 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Rub the Pork Tenderloin with the Chipotle in Adobo, Cumin, and three-quarters of the Salt.
Step 2. Heat the Olive Oil in a large ovenproof skillet over medium-high heat. Sear the pork, turning, until browned on several sides, about 4 minutes.
Step 3. Transfer the skillet to the oven. Roast until the thickest part of the pork reaches 145°F (63°C), about 15 to 20 minutes.
Step 4. Meanwhile, mix the Pineapple, Red Onion, Cilantro, Lime, and the rest of the Salt in a bowl.

Cook

Step 5. Transfer the pork to a cutting board and rest until the juices settle, about 5 minutes.
Step 6. Meanwhile, warm the Tortilla in batches in a dry skillet over medium heat, turning until pliable and lightly spotted, about 1 minute per batch. Wrap in a clean towel.

Finish & serve

Step 7. Slice the pork thinly against the grain. Fill the warm tortillas with pork and spoon the pineapple salsa over the top.

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Tips

Swap it

Use diced mango in place of the pineapple if that is what you have.

Good to know

Check the pork early with an instant-read thermometer and remove it at 145°F; the rest keeps the slices juicy.

Leftovers

Refrigerate the pork and salsa separately for up to 3 days, and warm the pork gently before serving.

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