I don’t know about you, but I’ve been eating a lot of lunches at local taco trucks lately. There isn’t much more fun on a weekday than meeting friends in Center City Park for lunch and grabbing an Asian style taco from Bandito Burrito. So, I decided to take the idea back home and create my own spin on the taco with pork tenderloin.
Pork tenderloin is perfect for a long marinade and a short grill. It is tender and take on just about any flavor – from Vietnamese spices, a BBQ rub or a twist on Mexican with chipotles, lime and local honey. After a beautiful Sunday spent hiking in Hanging Rock, I was ready for a casual supper in the backyard with a beer and the dog. I marinated the pork in the morning, hiked the mountain, saw a waterfall and whipped up Sunday supper with just a short grill and a couple fresh ingredients.
Nothing beats fresh sautéed corn this time of year. So, make sure not to skip it. These tacos are tangy, spicy and sweet – absolutely perfect for summer suppers. Is it really only Monday?
Chipotle Honey Pork Tenderloin
- 2 whole pork tenderloin, about 2 pounds in the package
2 tsp lime zest
1 cup freshly squeezed lime juice
1/2 cup honey
3 tsp kosher salt
4 cloves garlic, minced
3 chipotle chile pepper in adobo sauce
In a food processor, blend together lime zest, lime juice, honey, garlic, chipotle peppers and salt. Pour over pork tenderloin and refrigerate/marinate for 8 to 12 hours. When ready to grill, prep your grill to medium high heat. Grill tenderloin covered until 140 to 150 degrees, turning occasionally for great grill marks and char. Slice pork thinly on an angle for tacos with all the fixings.
- good quality tortillas, toasted
- fresh corn, sautéed in olive oil, salt and pepper
- fresh sliced tomato
- fresh sliced avocado
- hot sauce
This pork post is a part of a series with the North Carolina Pork Council’s Blogging Network.