Roasted Pork Tacos with Pico de Gallo

35 min · Serves 12

Based on a recipe from Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 1 lbpork tenderloin
• 29.6 mlolive oil
• 9.9 mlpaprika
• 4.9 mlonion powder
• 4.9 mlgarlic powder
• 4.9 mlsalt
• 4.9 mlblack pepper
• 12corn tortillas
• 3tomatoes, diced
• ½ cupchopped fresh cilantro
• ½ cupred onion, diced
• 2serrano peppers, chopped
• 2lemon juice
• salt and pepper (optional)

How to cook it

1. Combine the diced tomatoes, cilantro, red onion, serrano chiles, and freshly squeezed lemon juice in a bowl, then season with salt and pepper to taste.
2. Stir together the paprika, onion powder, garlic powder, salt, and black pepper in a small dish.
3. Trim away the silvery connective tissue from the tenderloin, rub the meat all over with olive oil, and generously apply the spice blend across all sides.
4. Preheat your grill to medium-high (around 400°F) and set the pork over indirect heat, turning every 6 minutes for about 18 minutes in total.
5. Take the pork off the grill once an instant-read thermometer registers an internal temperature of 145°F, allow it to rest for 3 minutes, and finely dice the meat.
6. Warm the corn tortillas and assemble each taco with a portion of chopped pork and a spoonful of pico de gallo.

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