Pork Tenderloin Tacos with Pico De Gallo

Ingredients

Pork

• 1 lb pork tenderloin

• 1/2 tsp kosher salt

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• 1/4 tsp oregano

• 1/4 tsp coriander

• 1/8 tsp cinnamon

• 1/8 tsp black pepper

• Corn or flour tortillas for serving

• Cotija, feta for topping the tacos

Pico de Gallo

• 1 cups diced roma tomatoes

• 2 tbsp white onion, diced

• 2 tbsp cilantro, chopped

• 1/2 of a jalapeño, deseeded and finely diced

• Juice of a lime

• 1/4 tsp chili powder

• 1/8 tsp cumin

• 1/8 tsp kosher salt

Instructions

Pork

1. Preheat oven to 375 degrees. Line a baking sheet with foil and spray it with cooking spray.

2. Trim the excess fat and the silverskin off of the pork tenderloins and place them on the prepared baking sheet.

3. In a small bowl combine all of the spices and whisk together. Pour the spice mixture onto each pork tenderloin and rub it evenly into the meat.

4. Place the pork into the oven and roast it for 25 minutes or until a thermometer inserted into the center reads 145 degrees.

5. Remove the pork from the oven and let it rest for 10 minutes before thinly slicing it.

6. Place the sliced pork, pico de gallo, and cheese into the tortillas and serve immediately.

Pico de Gallo

1. Quarter the cherry tomatoes and place them in a large bowl.

2. Add in the remaining ingredients and toss everything together.

3. Serve on top of the pork tenderloin tacos.

From https://honestcooking.com