Spicy Pork Tenderloin Tacos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Always tender pork tenderloin, cut into thin slices and quickly cooked on the stove-top with a spicy Asian sauce. Serve with lots of toppings and a sweet and spicy Gochujang sauce on flour tortillas.
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- 1 1/2 lb. pork tenderloin fat and silverskin removed
- 8 small flour tortillas
Quick Pickled Red Onions (Optional, or just use thinly sliced red onion):
- 1/2 large red onion cut in 1/8-in. rounds then separated into rings
- 1/3 cup white vinegar
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 1 clove garlic halved
Spicy Pork Marinade:
- 3 Tbsp sambal oelek or Asian Chili Garlic Sauce
- 2 Tbsp brown sugar
- 1 tsp fresh ginger minced, or ginger paste
- 1 clove garlic minced
- 2 Tbsp soy sauce
- 2 tsp sesame oil
Gochujang Sauce (optional, or just use Sriracha, Asian Chili Garlic Sauce or Sambal Oelek):
- 2 Tbsp gochujang
- 2 Tbsp brown sugar
- 1/2 tsp garlic minced
- 2 Tbsp white vinegar
- 1 tsp sesame seeds
- Thinly sliced cucumbers
- Thinly sliced jalapeno pepper
- Chopped fresh cilantro
- Diced green onions
- Lime wedges for drizzling
Make the Quick Pickled Red Onions: In a medium saucepan on the stovetop, boiL the vinegar with the sugar, salt and garlic until sugar dissolves. Remove from heat and add onion rings. Push onion down into liquid so it is mostly covered and let stand for at least 30 min. To store longer, cover and refrigerate. Can be refrigerated up to 1 week.
Prepare the pork: Thinly slice the pork tenderloin and place into a medium bowl.
Prepare the Spicy Pork Marinade: In a small bowl, whisk together the sauce ingredients. Pour over the sliced pork and toss to combine. Let stand on the counter while you prepare the toppings and sauce, if using, or if making ahead, cover and refrigerate.
Preheat oven to 350F, to warm the tortillas.
Prepare the toppings: Slice and chop the topping ingredients and set aside.
Prepare the Gochujang Sauce: Combine all the Gochujang sauce ingredients in a small bowl and stir to combine. Set aside.
Wrap the tortillas in aluminum foil and pop into the oven to warm for 7-8 minutes, while you cook the pork.
Heat a large skillet over medium-high heat. Add the marinated pork (with marinade) and spread into a thin layer. Let cook, undisturbed, until pork starts to brown, then stir and continue cooking, stirring, until pork is cooked through. Remove pork to a serving platter. Arrange the toppings in sections on the platter and place the small bowl of the gochujang sauce on the platter as well. Serve with warmed tortillas.
Calories: 446kcal | Carbohydrates: 39g | Protein: 41g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 1409mg | Potassium: 813mg | Fiber: 1g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 8.7mg | Calcium: 82mg | Iron: 4mg