Tacos with pork tenderloin, red onion and bell pepper
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 19 G., saturated fats 4 G., proteins 35 G., carbohydrates 42 G., fiber 5 G., cholesterol 94 mg, sodium 312 mg, sugar 4 G.
Calories 490, total fat 19 G., saturated fats 4 G., proteins 35 G., carbohydrates 42 G., fiber 5 G., cholesterol 94 mg, sodium 312 mg, sugar 4 G.
For quick and hearty tacos, pork tenderloin is the best choice. This tender cut of meat cooks just as quickly as the vegetables. The pork tenderloin is rubbed with fajita seasoning and grilled whole in the oven on a single baking sheet with thick rings of red onion and strips of bell pepper. To serve, thinly slice the pork tenderloin and arrange it on warm corn tortillas with the vegetables. Serve the tacos with a light salad of fresh vegetables in a tart lime dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 600 g), trimmed
- 3 tbsp. l. olive oil
- 2 tsp fajita seasonings
- 2 sweet peppers (red and/or yellow), thinly sliced
- 2 small heads of red onion (cut one and a half into thick rings, and the remaining one into thin rings)
- 6 radishes, thinly sliced
- 2 smooth-skinned cucumbers, chopped
- 2 teaspoons finely chopped pickled jalapenos, + 1 tablespoon brine
- 0.5 cup fresh cilantro
- Juice of half a lime + wedges for serving
- 12 corn tortillas, warmed
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Cooking the dish according to the recipe:
- Place a rimmed baking sheet in the oven under the broiler; heat on broiler mode for 5 minutes.
- In a large bowl, toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning. Transfer the pork to a hot baking sheet and broil for 5 minutes.
- Meanwhile, add the bell pepper, thick onion rings, 1 tablespoon olive oil, and the remaining 1 teaspoon fajita seasoning to a bowl; toss to combine.
- Turn the pork over and arrange the vegetables around it. Cook, stirring the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork reaches 145°F (63°C), 5 to 7 minutes.
- Transfer the pork to a cutting board and let rest for 5 minutes. Continue to stir-fry the vegetables if necessary.
- Combine thinly sliced red onion, radishes, cucumbers, jalapeño, and brine in a bowl; season with salt and black pepper. Add cilantro, the remaining 1 tablespoon olive oil, and lime juice; toss to combine.
- Slice the pork and toss with peppers and onions. Serve on tortillas with cucumber salad and lime wedges.
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