Servings: 6
Ingredients
- 1 lb pork tenderloin washed and trimmed
- 3/4 cup chimichurri sauce (divided) you can buy it at the store or make it at home
- 12 white corn street taco tortillas
- 2 cups shredded lettuce
- 1/2 small red onion thinly sliced
- 1/2 cup crumbled cotija cheese
- 4 red radishes thinly sliced
- 2 jalapenos sliced, optional garnish
- 2 lime cut into wedges, optional garnish
Instructions
- On a cutting board, pat dry washed pork tenderloin and brush evenly with ½ cup chimichurri sauce until evenly coated. Place in an airtight container and refrigerate 30 minutes, or up to 4 hours.
- Preheat a covered grill on high to 450° F. Coat grill grates with nonstick cooking spray. Remove marinated pork tenderloin from refrigerator 15 minutes before grilling.
- Grill 6 minutes on medium–high, turning once halfway through, keeping grill covered.
- Move pork tenderloin to indirect heat and continue to cook 8 minutes and until internal temperature reaches 145° F. Remove pork tenderloin from grill and rest 3 minutes before slicing.
- Heat tortillas in a hot pan, about 30 seconds per side. Assemble each taco starting with shredded lettuce, sliced red onions, then sliced pork. Top with chimichurri sauce, cotija cheese crumbles and sliced radish.
- Serve immediately with remaining chimichurri sauce, sliced jalapenos and lime wedges on the side as optional flavor garnishes.
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