BBQ Pork Tenderloin Tacos

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5 from 1 review

These pork tenderloin tacos are topped with a super simple homemade BBQ sauce and wrapped up in flour tortillas along with a tangy jicama-radish slaw. Everything comes together in the time it takes to cook the pork so when the pork is done you just wrap and serve.

Author: April Anderson
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10 small tacos 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

Scale

For the Pork Tenderloin

1 pound pork tenderloin
1 teaspoon olive oil
salt and pepper

For the Sauce

1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons taco seasoning
2 tablespoons pepper jelly (see note)

For the Coleslaw

1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 cup chopped jicama (see note)
6 large radishes, sliced
1 cup shredded green cabbage (see note)
1 tablespoon chopped fresh parsley

For Serving

10 small street taco flour tortillas (see note)
Chopped fresh parsley for garnish

Instructions

How to Prepare the Pork Tenderloin and Sauce

Preheat the oven to 400°F. Line a sheet pan with tin foil. Pat the tenderloin dry with paper towels, then rub the olive oil over the top. Season the tenderloin with salt and pepper on both sides. Bake it for 20 minutes.
Combine the ketchup, vinegar, Worcestershire sauce, taco seasoning, and pepper jelly in a small saucepan. Heat the sauce over medium heat and, stirring frequently, bring it to a simmer. Once it starts to bubble, reduce the heat to low and give it a stir every so often. You want to ensure the pepper jelly melts into the sauce. Transfer a few tablespoons of the sauce from the pan to a small bowl. Save the rest of the sauce for spooning over the tacos.
After the tenderloin has baked for 20 minutes, brush or spoon half of the sauce in the bowl over the top of the tenderloin in an even layer. Bake it for another 10 minutes.
After 10 minutes, brush the rest of the sauce from the bowl over the top of the tenderloin. Bake it for another 10 minutes or until the internal temperature reaches 145-150°F. At this point, I like to remove the tenderloin and let it rest for a few minutes, during which its internal temperature will increase to about 160-165°F, which is about medium doneness. After the tenderloin has rested, cut it into bite-sized pieces.

How to Make the Coleslaw

In a medium bowl, combine the mayo, vinegar, honey, and mustard. Add the jicama, radishes, cabbage, and parsley and stir to combine.
Spoon the coleslaw on the tortillas and top with pieces of tenderloin. Drizzle some of the reserved sauce over the top and garnish with chopped parsley, if using.

Notes

Pepper jelly is sold at most grocery stores, and there are usually a few to choose from. I use pepper jelly with jalapenos, which gives the sauce a spicy kick.

Jicama is a round tuber with light brown skin. You can buy and peel a whole one or look for pre-prepped jicama sticks in the produce department. They are a little pricier but a lot easier to deal with. If you can’t find jicama, you can substitute the same amount of chopped granny smith apple, which will change the flavor slightly, or omit it.

A whole head of cabbage yields a ton of shredded cabbage, so I like to buy bags of pre-shredded cabbage instead.

I like to use small street taco flour tortillas, but you can also make regular-sized tacos with 8-inch flour tortillas and assemble fewer tacos. I used the Mission brand, so the nutrition estimate may vary depending on the brand you use.

Nutrition

Serving Size: 1 small taco
Calories: 202
Sugar: 8.9g
Fat: 9.8g
Carbohydrates: 25.8g
Fiber: 1.1g
Protein: 2.7g

Find it online: https://www.girlgonegourmet.com/pork-tenderloin-tacos/