Chipotle Pork Tenderloin and Butternut Squash Tacos Recipe

Name: Chipotle Pork Tenderloin and Butternut Squash Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 teaspoon Salt; 1- 1/2 teaspoon Ground Cumin; 2 teaspoons Chipotle Chili Powder; 1- 1/2 pound Pork Tenderloin, Cut Into 3-inch Pieces; 2 Tablespoons Olive Oil, Divided; 1/2 whole Large Yellow Onion, Minced; 2 cloves Garlic, Minced; 1 whole Chipotle Pepper In Adobo, Chopped (if You're Not Into Spicy, You Can Seed Your Pepper, Or Only Use 1/2 Of One); 1 Tablespoon Adobo Sauce From The Chipotle Can; 1 whole Lime, Juiced; 1- 1/2 Tablespoon Honey; 3/4 cups Tomato Puree; 3/4 cups Low Sodium Chicken Stock; 3 cups Cubed Butternut Squash (3/4 Inch Cubes); 1/2 teaspoons Ground Cinnamon; 8 whole Small Flour Or Corn Tortillas; 1 bunch Cilantro, Washed, Drained And Chopped; 3/4 cups Queso Fresco, Crumbled; 1 whole Lime, Cut Into Wedges

Servings: persons

1- 1/2 teaspoon Salt
1- 1/2 teaspoon Ground Cumin
2 teaspoons Chipotle Chili Powder
1- 1/2 pound Pork Tenderloin, Cut Into 3-inch Pieces
2 Tablespoons Olive Oil, Divided
1/2 whole Large Yellow Onion, Minced
2 cloves Garlic, Minced
1 whole Chipotle Pepper In Adobo, Chopped (if You're Not Into Spicy, You Can Seed Your Pepper, Or Only Use 1/2 Of One)
1 Tablespoon Adobo Sauce From The Chipotle Can
1 whole Lime, Juiced
1- 1/2 Tablespoon Honey
3/4 cups Tomato Puree
3/4 cups Low Sodium Chicken Stock
3 cups Cubed Butternut Squash (3/4 Inch Cubes)
1/2 teaspoons Ground Cinnamon
8 whole Small Flour Or Corn Tortillas
1 bunch Cilantro, Washed, Drained And Chopped
3/4 cups Queso Fresco, Crumbled
1 whole Lime, Cut Into Wedges

1
In a medium bowl, combine the salt, ground cumin and chipotle chili powder.
2
Add the pork tenderloin pieces and toss, making sure each piece is well coated in the spice mixture.
3
Cover and refrigerate the pork while you prepare your sauce.
4
(You can also leave your spice-rubbed pork in the fridge overnight if you happen to be a planner.)
5
In a Dutch oven or large saucepan, heat half of the olive oil.
6
When hot, add the onions and garlic and saute for 3 minutes until the onions become translucent and the garlic is fragrant.
7
(Be careful not to burn the garlic, people!)
8
Add the chopped chipotle pepper, adobo sauce, lime juice, honey, tomato puree and chicken stock, and bring the mixture to a boil.
9
When boiling, add the spice-rubbed pork to the sauce and lower to a simmer.
10
Cover and simmer for 1 hour.
11
Moving on to the sweet potatoes!
12
Preheat your oven to 375 F. Line a rimmed baking sheet with parchment or tinfoil and spray it with cooking spray.
13
Briefly set aside.
14
Place the cubed sweet potatoes in a medium bowl.
15
Add remaining half of the olive oil and the cinnamon and toss to coat.
16
Arrange the sweet potatoes in a single layer on the prepared baking sheet.
17
With roughly 20 minutes before your pork is done (so after 40 minutes of cooking...just wanted to help you with the math), transfer the sweet potatoes to the oven and bake for 30 minutes, turning halfway through, until the potatoes are very tender.
18
After 1 hour, use a slotted spoon or tongs to remove your cooked pork from the sauce and place it on a cutting board.
19
Keep the sauce simmering (uncovered) while you pull your pork.
20
Using 2 forks, pull (that means shred) your pork.
21
Return the shredded pork to the sauce and continue cooking uncovered for about five minutes until the sauce has thickened.
22
Microwave your tortillas for about 15-20 seconds.
23
Top each tortilla with your chipotle pork and sweet potatoes.
24
Garnish with fresh cilantro, a generous sprinkling of queso fresco and fresh lime wedges.

2365

kcal

Calories

158

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1- 1/2 teaspoon Salt, 1- 1/2 teaspoon Ground Cumin, 2 teaspoons Chipotle Chili Powder, 1- 1/2 pound Pork Tenderloin, Cut Into 3-inch Pieces, and more.

Yes, Chipotle Pork Tenderloin and Butternut Squash Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Pork Tenderloin and Butternut Squash Tacos

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