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Crispy Pork Tenderloin Tacos with Corn Salsa

Servings: 10 tacos
Prep Time: 25 min
Cook Time: 20 min
Ingredients:
Amount Ingredient
1 lb pork tenderloin (trimmed)
1/4 cup soy sauce
3.5 tbsp lime juice (divided)
1 tbsp honey
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1.5 cups fresh corn kernels
1/4 cup cilantro (chopped)
1 jalapeño (seeded and finely diced)
2 small garlic cloves (minced)
1/4 cup red pepper (finely diced)
1 tsp kosher salt
1/2 cup plain Greek yogurt (low-fat)
1-2 tsp adobo sauce
1.5 tbsp olive oil
10 corn tortillas
Recipe:

Marinade & Prep

  1. Slice pork tenderloin into thin strips.
  2. Marinate pork in soy sauce, 2 tbsp lime juice, honey, chili powder, garlic powder, and cumin for 15 minutes.

    Note: The marinade is quite sweet as written. Consider adding 1-2 diced adobo chiles from chipotle can for better flavor balance.

Corn Salsa

  1. Combine corn, red pepper, jalapeño, cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl.
  2. Mix well and set aside.

Lime Crema

  1. Mix Greek yogurt, adobo sauce, remaining 1/2 tbsp lime juice, minced garlic, and remaining 1/2 tsp salt.
  2. Adjust seasoning to taste.

Cook Pork

  1. Pat marinated pork strips completely dry with paper towels.
  2. Heat cast iron skillet over medium-high heat with olive oil.
  3. Sear pork in batches to avoid crowding, cooking 2-3 minutes per side until crispy and cooked through.
  4. Remove to a plate and cover to keep warm.

Assembly

  1. Warm corn tortillas in a dry skillet or over open flame.
  2. Place pork strips in tortillas.
  3. Top with corn salsa and lime crema.
  4. Serve immediately with additional lime wedges.