Roasted Pork Tenderloin Tacos

Two tasty pork tacos for just over 350 calories? Yes, please. Cooking Light‘s lean Roasted Pork Tenderloin Tacos are topped with a thick and slightly tangy Mexican cream (or sour cream) for a cooling finish.

under 35 mins

Ingredients for servings


  • 1 pound pork tenderloin trimmed

  • 0.5 teaspoon freshly ground black pepper

  • 0.25 teaspoon salt

  • 1 tablespoon canola oil

  • 2 tablespoons Mojo marinade

  • 0.5 cup white wine vinegar

  • 3 tablespoons water

  • 1.5 tablespoons sugar

  • 1 cup red onion thinly vertically sliced

  • 8 6 -inch corn tortillas about 50 calories each

  • 1 jalapeño pepper cut into 16 slices

  • 1 ripe avocado cut into 16 wedges

  • 4 tablespoons Mexican crema or sour cream


  • Preheat oven to 425F degrees

  • Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.

  • Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.

  • Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1.5 teaspoons crema.

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