If you love tacos as much as I do, you’re going to love these grilled pork tenderloin tacos! This recipe is flavor-packed, easy to make, and features a delicious homemade salsa verde.
This easy weeknight meal can be made any time of year, but is especially perfect for summer grilling!
Grilled Pork Tenderloin Tacos
This simple, refreshing dinner recipe is delicious and easy to make. It’s especially perfect for warm spring or summer evenings when you want to spend a little time relaxing in your backyard.
Here’s the deal: if you’re in a bind and don’t have time to make the homemade salsa verde, I’ll forgive you.
(Although it’s really good, and it makes extra, so don’t forget the chips.)
But you definitely want to make this pork. Just trust me.
Here’s what you’ll need:
For the pork:
- pork tenderloin (Also known as pork loin. Be sure to trim any excess fat if the butcher hasn’t already. You’ll need about a pound!)
- ground cumin
- salt & pepper
For the salsa verde:
- fresh tomatillos
- poblano pepper
- jalapeno pepper
- white onion
- ground cumin
Lastly, you’ll need your favorite taco-sized flour or corn tortillas for serving, plus any additional taco toppings you want. For example, sliced radishes or avocado.
What are tomatillos?
Tomatillos are a type of fruit (similar to a tomato, but green) that grows inside a husk. They taste similar to tomatoes, but are less sweet.
Tomatillos are commonly used to make sauces and salsas (like salsa verde), but they can also be chopped and used as a garnish or topping with meats, salads, and other Mexican dishes.
How to Grill Pork Tenderloin for Tacos
Making the grilled pork itself is super easy! Start by placing it in a large dish (or zippable bag) and marinating it in a simple combination of salt, pepper, lime juice, and cumin.
Massage the marinade into the pork and let sit for 15-30 minutes. Meanwhile, preheat your grill to medium-high heat.
Grill the pork for 12-15 minutes, turning throughout, until the internal temperature reaches 140 degrees Fahrenheit. Remove it and let it rest for 5-10 minutes before slicing.
Serve in tortillas with the salsa verde (if making), radish slices, cilantro, and lime!
How to Make Homemade Salsa Verde
The salsa takes a little more time, but it’s worth it!
First off, you’ll need to grill the veggies. Simply peel and wash the tomatillos and cut them in half, then peel and quarter the onion (leaving the roots so it doesn’t fall apart).
Coat them in a little olive oil along with the whole poblano and jalapeno and grill until charred!
Next, remove the roots from the onion and the seeds from the peppers. Place everything in a food processor or blender, then blend with a little lime, cumin, and some fresh cilantro until smooth.
Now, it’s ready to enjoy!
Putting Together Your Grilled Pork Tacos
All that is left is to slice the pork and stuff it (along with the salsa verde) into some tortillas!
Lastly, garnish with whatever you like besides the salsa. I like radishes, more cilantro, black beans, cabbage… the sky is the limit! You can even top them with this sweet and spicy mango habanero salsa or this creamy cabbage slaw.
These grilled pork tacos are best enjoyed outside (in warm weather) with a refreshing drink in hand. But of course, these tacos work great as an everyday dinner, too!
Can I make the salsa verde ahead of time?
Yes! This homemade salsa verde can be made up to 3-4 days in advance. Store it in the refrigerator in an airtight container until ready to use.
Let me know what topping combinations you come up with! And please let me know how you like this recipe by tagging me on social media @fANNEtasticfood, or by commenting on this blog post.
Here’s the full recipe for these grilled pork tenderloin tacos. Enjoy!
Want more grilling inspiration? Try these recipes:
- Chimichurri Grilled Shrimp
- Grilled Steak and Strawberry Salad with Strawberry Vinaigrette
- Honey Lime Chicken with Grilled Peach and Corn Salad
- Watermelon Chicken with Balsamic Glaze
- Grilled Italian Sausage + Veggie Foil Packets
- Grilled Shrimp and Pineapple Skewers with Coconut Quinoa
Or, in the mood for Mexican? Here are some other recipes to try:
for the pork:
- 1 pork tenderloin, trimmed (about 1 lb)
- 2 teaspoons ground cumin
- Juice of 1/2 lime
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
for the salsa verde:
- 1 pound fresh tomatillos
- 1 poblano pepper
- 1 jalapeno pepper
- 1 white onion
- Juice of 1 lime
- 1/2 cup packed fresh cilantro
- 1 teaspoon ground cumin
- salt, to taste
- for serving:
- tortillas, sliced radishes, extra cilantro and lime slices
- Place the pork tenderloin in a shallow dish or ziploc bag with the remaining pork ingredients. Massage the marinade into the pork and let sit for 15-30 minutes. Preheat a grill over medium-high heat.
- Peel and wash the tomatillos and cut in half. Peel and quarter the onion, leaving the root intact. Toss the tomatillos, onion, poblano, and jalapeno with a quick drizzle of oil and a pinch of salt.
- Grill the tomatillos, onion, poblano, and jalapeno for 6-8 minutes, until charred. Transfer to a plate and remove the roots from the onion and seeds from the peppers.
- Grill the pork for 12-15 minutes, turning every 2-3 minutes, until the internal temperature reaches 140 degrees. Remove the pork to a plate and let rest.
- While the pork is resting, blend together the salsa. Add the grilled vegetables and remaining salsa ingredients to a food processor. Process until mostly smooth.
- Slice the pork tenderloin and serve in tortillas with the salsa, radish slices, cilantro, and lime.