Roasted Pork Tacos with Pico de Gallo
Enjoy the bold flavors of roasted pork steak tacos, perfectly complemented by a fresh and zesty pico de gallo. This vibrant dish brings together tender meat and a medley of vibrant ingredients for a satisfying meal that’s sure to impress.
- Yield
- 12 Servings
- Serving size
- 1
- Rating
- 4.35 of 5 (26 ratings)
Food groups
- Grains: 1 ounces
- Protein Foods: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- Tacos:
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortilla (4" across)
- Pico de Gallo:
- 3 tomatoes, cut into small cubes
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red onion, cut into small cubes
- 2 serrano peppers, chopped
- 2 lemons, juiced
- Salt and pepper to taste
Directions
- Wash hands with soap and water.
- Pico de gallo: In a bowl, mix all the ingredients.
- Season to taste with salt and pepper.
- Seasoning: In a small bowl, mix the paprika, onion powder, garlic powder, salt and pepper.
- Remove the silver skin from the pork tenderloin, rub it with oil and coat the entire loin with the seasoning.
- Place the pork tenderloin on the grill at medium/high heat (400˚F), over indirect heat, for approximately 6 minutes on each side, 18 minutes total.
- Cook until it reaches internal temperature of 145˚F with a 3-minute rest.
- Then chop it into small pieces.
- To make the tacos, heat the tortillas and place some pork tenderloin and pico de gallo on top.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 126.03 |
| Total Fat | 4.82 g |
| Saturated Fat | 1.08 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 21.33 mg |
| Carbohydrates | 11.24 g |
| Dietary Fiber | 1.95 g |
| Total Sugars | 1.72 g |
| Added Sugars included | 0 g |
| Protein | 9.96 g |
| Calcium | 25 mg |
| Potassium | 281 mg |
| Sodium | 244.93 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 27 mg |
| Phosphorus | 149 mg |
| Selenium | 16 mg |
| Zinc | 1 mg |
| Vitamin A | 23 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 12 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 9 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 3 mg |
| Choline | 30 mg |
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Source
Recipe by: Created by the National Pork Board, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/roasted-pork-tacos-pico-de-gallo. Federal works are public domain in the United States.