I’m declaring 2013 the Year of the Taco. This year I’ve explored many variations of tacos, both from my own small kitchen and at restaurants from New York to Maryland and Indiana. There’s very little I wouldn’t want to transform into a taco, and I’m excited to experiment with many more fillings. When I came across these beautiful pork tacos, I had to try them right away. They’re quick to prepare and, frankly, outstanding.
Charring the tomatillos took longer than the five minutes the original recipe suggested, but I waited until they changed color. That charred note is essential for an authentic salsa verde, and it was a revelation how simple it is to make at home. I doubt I’ll buy jarred salsa verde again once I use up what’s in my pantry. The avocado adds a lovely, creamy contrast, and next time I’ll probably add thinly sliced radishes for peppery crunch. The spice rub on the pork is excellent—there’s a lot of depth and warmth in that mixture.
This recipe is elegant enough for a dinner party yet simple enough for weeknight cooking. Pork tenderloin becomes tender and nearly melts in your mouth when cooked and rested properly. I served these tacos with rice cooked in homemade vegetable stock—I’d made stock in the slow cooker from frozen veggie scraps—and topped the rice with black beans and chopped red onion. The meal looked beautiful on the table and was just as delicious reheated for lunch the next day.
Note: There’s still time to enter the Simply Organic spice gift box giveaway mentioned elsewhere on the blog; see the relevant post for details.
Pork Asada Tacos with Tomatillo Salsa Verde
Adapted from The Chew
Warm, spice-rubbed pork paired with bright tomatillo salsa served in corn tortillas.
Serves 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
For the Salsa
4 large tomatillos, husks removed, rinsed, and halved
1 lime, juiced
2 garlic cloves, peeled
1 jalapeño, seeded and chopped (adjust to taste)
½ teaspoon kosher salt
¼ cup diced yellow onion
⅓ cup chopped cilantro leaves
For the Tacos
2 tablespoons olive oil
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon garlic powder
2 pork tenderloins (about 1 pound each)
12 corn tortillas
1 avocado, peeled and diced
1 lime, quartered
How to Make the Salsa
Preheat your broiler. Arrange the tomatillos cut side down on a small rimmed baking sheet and broil until they are nicely charred all over; this may take longer than a few minutes depending on your broiler. Remove them from the oven and let cool slightly.
Place the cooled tomatillos, lime juice, garlic, jalapeño, and salt into a food processor and pulse until smooth. Transfer the blended mixture to a bowl and stir in the diced onion and chopped cilantro. Chill in the refrigerator until you are ready to assemble the tacos. The salsa can be made ahead, which allows the flavors to meld and saves time on the day you plan to serve the meal.
How to Cook the Pork
Preheat the oven to 375°F (190°C). Heat the olive oil in a large ovenproof skillet over high heat.
In a small bowl, combine the cumin, chili powder, salt, coriander, and garlic powder. Rub this spice blend evenly over the pork tenderloins. Sear the pork in the hot skillet for about 2 minutes per side, until a golden-brown crust forms. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145°F (63°C).
Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing. Resting helps the juices redistribute, keeping the meat moist and tender.
To serve, slice the pork into ¼-inch thick pieces. Warm the corn tortillas, fill each with pork slices, and top with tomatillo salsa verde, diced avocado, and a squeeze of lime. Add thinly sliced radishes or chopped onion if you like extra texture and bite.
Big Flavors Rating: 5 Stars