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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.
For the Pork Tenderloin
For the Sauce
For the Coleslaw
For Serving
How to Prepare the Pork Tenderloin and Sauce
How to Make the Coleslaw
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.ย
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.
Find it online: https://www.girlgonegourmet.com/pork-tenderloin-tacos/