Pork Tenderloin Tacos with Chimichurri Recipe

Name: Pork Tenderloin Tacos with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves Garlic, Peeled And Minced; 2 whole Jalapeno, Seeded And Minced; 1/4 cups Red Wine Vinegar; 1/2 cups Chopped Fresh Flat-leaf Parsley; 1/2 cups Chopped Fresh Oregano Leaves; 2 whole Lime Juice; 3/4 cups Extra Virgin Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 whole Pork Tenderloin, Trimmed Of Excess Fat, Patted Dry; ⅓ cups Dijon Mustard; 1 Tablespoon Salt; 1/2 Tablespoons Freshly Ground Black Pepper; 1 cup Panko Breadcrumb; 1 package Taco Shells (10 Piece Size); 1 cup Cubed Mango; 2 cups Shredded Lettuce; 1/2 cups Diced Red Onion; Optional For Serving: Lime Wedges

Servings: persons

3 cloves Garlic, Peeled And Minced
2 whole Jalapeno, Seeded And Minced
1/4 cups Red Wine Vinegar
1/2 cups Chopped Fresh Flat-leaf Parsley
1/2 cups Chopped Fresh Oregano Leaves
2 whole Lime Juice
3/4 cups Extra Virgin Olive Oil
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
2 whole Pork Tenderloin, Trimmed Of Excess Fat, Patted Dry
⅓ cups Dijon Mustard
1 Tablespoon Salt
1/2 Tablespoons Freshly Ground Black Pepper
1 cup Panko Breadcrumb
1 package Taco Shells (10 Piece Size)
1 cup Cubed Mango
2 cups Shredded Lettuce
1/2 cups Diced Red Onion
Optional For Serving: Lime Wedges

1
Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender.
2
Add olive oil and season with salt and pepper.
3
Blend well and set aside at room temperature to allow the flavours to marry.
4
Preheat oven to 400 F.
5
Slice pork into strips and put them into a bowl with the Dijon mustard.
6
Mix to coat and set aside to marinate for a few minutes.
7
Combine salt, pepper and breadcrumbs in a shallow bowl or plate.
8
Coat each pork strip with the breadcrumb mixture and place them in a single layer on a rimmed baking sheet that youve lined with parchment paper.
9
Bake for 15 to 20 minutes.
10
Remove from oven and set aside.
11
Heat the taco shells according to package directions.
12
Fill each taco shell with a bed of lettuce, 3 or 4 pork tenderloin strips, 2 tablespoons of chimichurri, and sprinkle mangos, lettuce and red onion on top.
13
Serve with lime wedges.

784

kcal

Calories

Fat

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: 3 cloves Garlic, Peeled And Minced, 2 whole Jalapeno, Seeded And Minced, 1/4 cups Red Wine Vinegar, 1/2 cups Chopped Fresh Flat-leaf Parsley, and more.

Yes, Pork Tenderloin Tacos with Chimichurri falls under the Meat & Poultry 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.

Pork Tenderloin Tacos with Chimichurri

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