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A close-up of a Pork Tenderloin Taco filled with seasoned meat, shredded lettuce, chopped tomatoes, diced red onions, and cilantro, all inside a soft flour tortilla. The taco is placed in a red taco holder. A lime wedge is also visible on top of the filling.
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Pork Tenderloin Tacos Recipe

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.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pork tenderloin, tacos
Servings: 4
Author: Justine

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

Serving: 2oz | Calories: 400kcal | Carbohydrates: 34g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 514mg | Potassium: 648mg | Fiber: 3g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 4mg