Smoky Pork Tenderloin Tacos

Yield:
6 servings

Ingredients:

  1. 2 (12 to 16 ounces each) pork tenderloins (patted dry with papertowels)
  2. Kosher or sea salt
  3. Fresh corn tortillas
  4. Sprigs of fresh cilantro
  5. Favorite salsa
  6. 2 ripe avocados, peeled and sliced
  8. Rub:
  9. 1 Tablespoon chili powder
  10. 1 Tablespoon chipotle chili powder or 1 additional tbsp chili powder
  11. 1/2 Tablespoon smoky paprika
  12. 1/2 Tablespoon white pepper
  13. 1 teaspoon freshly ground black pepper
  14. 1 Tablespoon granulated sugar
Directions:

Preheat grill to medium high heat.

In a medium-sized bowl, combine chili powders, paprika, white and black pepper and sugar. For a spicier dish, generously sprinkle meat with rub mixture. For a milder dish, sprinkle meat sparingly with the rub. Lightly pat rub into the meat. Cover with waxed paper or plastic wrap and let sit at room temperature for 10 minutes. Season with salt just before cooking.

Place meat on the preheated cooking grate and sear on both sides, 2 to 3 minutes per side. After searing, turn off one burner to set up grill for indirect cooking. Move the tenderloins to the indirect heat (side where burner is turned off). Cook for 15 to 20 more minutes or until an instant-read meat thermometer inserted into the middle of the pork registers 155 degrees F. Remove from grill.

Let meat rest for 5 to 10 minutes. Slice tenderloin into 1/2- inch-thick slices and serve with warm corn tortillas, cilantro, salsa and sliced avocados.

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com.


TDS 3