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Cumin Lime Roast Pork Tacos with Salsa Verde are perfect for your Taco Tuesday or any night of the week!


Servings

3-4 people

Total time

180 minutes

Cuisines

Mexican

Courses

Dinner


Ingredients

  • salsa VERDE
  • 2 pounds tomatillos
  • 1 medium onion
  • 3 jalapeno peppers
  • 10 large cloves garlic
  • 2 tablespoons canola oil
  • 1 cup coarsely chopped cilantro
  • salt and black pepper
  • 1 tablespoon agave nectar
  • pork AND TACOS
  • 3 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 pound pork tenderloin
  • 12 (6-inch) flour or corn tortillas
  • finely shredded cabbage
  • queso fresco or feta cheese
  • cilantro
  • lime wedges

Method

  1. SALSA VERDE: Preheat oven to 450 degrees. Place tomatillos, onion, jalapeno peppers and 8 cloves garlic on a baking sheet. Drizzle with canola oil and toss lightly to coat. Roast for 30 minutes or until tomatillos are browned in places and juices have run out. Cool to room temperature.
  2. Transfer vegetables (including juices), cilantro and 2 minced cloves garlic to a food processor or blender. Blend to a coarse puree. Season to taste with salt and black pepper. Add agave nectar if desired. Refrigerate until needed. (Makes 3 1/2 - 4 cups)
  3. PORK AND TACOS: Combine lime juice, canola oil, garlic, cumin, oregano, salt and black pepper in a zipper-top bag. Add pork tenderloin, squeeze bag so that marinade surrounds pork and refrigerate 2 hours.
  4. Preheat oven to 400 degrees. Remove pork tenderloin from bag, discarding any remaining marinade. Place pork on a baking sheet and roast for 20-25 minutes or to an internal temperature of 155 degrees. (Pork for this dish should be mostly cooked through with very little pink remaining). Tent with foil and let rest 10 minutes.
  5. To serve, thinly slice pork. Serve in warmed tortillas with shredded cabbage, cheese, cilantro and lime wedges.