Pork Tenderloin Tacos With Radish-Avocado Salsa

Name: Pork Tenderloin Tacos With Radish-Avocado Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, diced; 2 Tbsps brown sugar; 8 6-inchs (6-inch) fajita-size corn or flour tortillas, warmed; 59 milliliters chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoons ground red pepper; 1 jalapeño pepper, seeded and minced; 2 Tbsps lime juice; 3 Tbsps olive oil; 454 grams pork tenderloin, cut into 1-inch cubes; 170 grams package radishes; 1 smalls red onion, diced; 4 servings SALSA; 0 teaspoons salt; 2 teaspoons salt; 4 servings TACOS

Pork Tenderloin Tacos With Radish-Avocado Salsan is a dairy free recipe with 4 servings. One portion of this dish contains roughly 30g of protein, 26g of fat, and a total of 540 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It works well as a reasonably priced main course. Head to the store and pick up salt, ground pepper, cilantro, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Prepare Salsa: Process radishes in a food processor until finely chopped. Stir together radishes, onion, and next 5 ingredients; cover and chill salsa until ready to serve.

Ingredients you will need

Radish

Onion

Salsa

Equipment you will use

Food Processor

Prepare Tacos: Stir together brown sugar and next 4 ingredients. Toss pork with brown sugar mixture.

Ingredients you will need

Brown Sugar

Pork

Heat grill pan over medium-high heat; cook pork, in 2 batches, 2 1/2 minutes on each side or until done.

Ingredients you will need

Pork

Equipment you will use

Grill Pan

Serve pork in warm tortillas with salsa.

Ingredients you will need

Tortilla

Salsa

Pork

Equipment

Food Processor

Grill Pan

Ingredients

Servings:

avocado, diced 2Tbsps

brown sugar 86-inchs

(6-inch) fajita-size corn or flour tortillas, warmed 59milliliters

chopped fresh cilantro 1teaspoon

ground cumin 1teaspoons

ground red pepper 1

jalapeño pepper, seeded and minced 2Tbsps

lime juice 3Tbsps

olive oil 454grams

pork tenderloin, cut into 1-inch cubes 170grams

package radishes 1smalls

red onion, diced 4servings

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Bodega Norton Malbec Reserva. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.