How to make pork tenderloin tacos in skillet with a dry rub is here. Make spicy with Birria Sauce or keep mild for an easy taco Tuesday meal. Sliced thin you can use a loin to feed a larger crowd too!
What kind of meat is best for tacos? I mean I guess that depends on whom you ask but pig is top on our list y’all. Super tender and soaks in the flavors you love making it spicy or mild depending on your family and their tastebuds. (affiliate links present)
How to Make Tacos with Pork Tenderloin
We are going to explain how to cook this, in strips, on the stove. It is actually quicker than making Instant Pot Birria Tacos where the meat is left in larger pieces and shredded when done. You will want a small bowl to mix together a few seasonings for a dry rub because flavor is everything!! Then cooked to slightly crispy on the edges gives it great texture to wrap in your tortillas.
Can you use pork loin to make tacos?
For sure, in this case it wouldn’t make a difference. If you are hosting a party and need more meat I would go for that cut as it is larger for sure. I like to slice it thin either way so the cumin, chili powder, paprika and garlic powder can cover every inch.
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Pork Birria Tacos
If you want them spicy with a great sauce, follow the link at the top of this post to make that first, separately. To keep mild I would go with a creamier white sauce. You can really mix and match as far as that goes, making a few varieties with just different spices on the protein. Same goes with Cow Tongue Tacos.
Ingredients
- 1 lb. pork tenderloin or loin, sliced into thin strips
- 2 tbsp olive oil allows meat to fry and not dry out
- Chili powder more or less depending on the heat level desired
- Cumin isn’t only for Indian dishes
- Paprika will give it a little pop of color and deep flavor
- Garlic powder or onion powder
Toppings
- Small flour or corn tortillas will hug the meat and fillings
- Lettuce shredded into small pieces will give it crunch
- Chopped cilantro is optional but expected for Mexican pork dishes
- Red onion is a nice touch of color, diced fine
- 1/2 lime juiced will bring out more of the flavors
Instructions
- On a cutting board slice meat thin with a sharp knife.
- In a bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Add slices into the bowl and toss the until evenly coated.
- Heat olive oil in a skillet over medium-high heat.
- Add the slices and cook for 3-4 minutes on each side or until browned and cooked through. Remove the pork from the skillet and let it rest for a few minutes.
Then you would want to warm air fryer flour tortillas or in the microwave and fill with all of your favorite go tos like cheese, tomatoes and lettuce etc. Only prepare those that are going to be eaten then and there as leftovers save better when left separate from one another.
What is the difference between carnitas and pork tacos?
Carnitas, which means “little meats” in Spanish, are traditionally made from pork shoulder (also known as pork butt). This is slow-cooked in its own fat (like pork confit) or braised in lard until it’s tender and juicy. The variety used in tacos can be grilled, braised, roasted, or even sautéed, with different cuts of pork like loin, shoulder, or ground pork.
What goes well with pork tacos?
- Pico de Gallo offers fresh tomato, onion, and cilantro mix that adds brightness and crunch. Corn salsa adds more veggies into the mix.
- Salsa Verde made from tomatillos, cilantro, and jalapeños.
- Pineapple or Mango Salsa adds a sweet and tangy contrast that pairs well with the savory pork.
- Diced Onions, raw white or red onions add a sharp, crunchy element.
- Cilantro leaves add a burst of flavor and freshness.
- Shredded Lettuce or cabbage salad adds crunch and a bit of lightness to the tacos.
- Radishes thinly sliced add a crisp, peppery bite.
- Guacamole or Sliced Avocado adds creaminess and richness.
- Sour Cream or Mexican Crema provides a cool, tangy element that balances out spiciness.
- A squeeze of fresh lime juice brightens the flavors and adds acidity to balance the pork.
What is al pastor sauce made of?
If you have had these at your local restaurant, I know they are my favorite too. Difference is the sauce made from rehydrated chiles, pineapple, onion, garlic, spices, vinegar, and achiote paste. These are blended together to create a thick marinade giving it the signature taste of the traditional Mexican dish.
You can drizzle this al pastor marinade over the top once done if you want those flavors before serving. Best reason to make this yourself is so that you can adjust the heat and boldness.
Can you make these with leftovers?
Of course, I love a great “free meal” if dinner from the night before wasn’t finished. We do this with Short Rib Tacos too. I hate wasting food and especially meat so if it is already cooked, but plain, I would dice into bite size pieces. Then toss with the dry rub seasonings to coat. Throw into a preheated air fryer at 400F. for 2 minutes to warm to get light crispy pork pieces, then serve.
No, the opposite. Tenderloin cut comes from a muscle along the backbone that does very little work, resulting in a lean and tender cut with a mild flavor. It has a fine grain and little connective tissue, which contributes to its naturally softer texture.
That depends on what cut you have and how you’re cooking it. Left whole, loin and shoulder take a good hour in a pressure cooker or longer in the oven to shred. For faster cooking time, slice like we did here and cook on the stove in a skillet for just a few minutes on each side!
Pork Tenderloin Tacos
Equipment
- 1 pan
- 1 knife
- 1 cutting board
Ingredients
- 1 lb. pork tenderloin, or loin, sliced into thin strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
Toppings
- 8 small tortillas
- 1 c lettuce, shredded
- 1/2 c tomatoes, diced
- 1/4 c red onion, diced
- 1/2 lime, juiced
Instructions
- On a cutting board slice tenderloin thin with a sharp knife.
- In a bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper. Add pork slices into the bowl and toss the until evenly coated.
- Heat olive oil in a skillet over medium-high heat. Add the slices and cook for 3-4 minutes on each side or until browned and cooked through. Remove the pork from the skillet and let it rest for a few minutes.
- Warm the tortillas if desired. To assemble the tacos, place a few slices of pork onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cilantro. Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
