- 1 (1 1/2-pound) pork tenderloin
- 3 teaspoon Mexican taco seasoning
- 1/4 cup enchilada sauce
- 1/3 cup chopped onions
- 2 tablespoons cilantro, chopped
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons Chipotle hot sauce
- 2 teaspoons chili lime seasoning
- 1 tablespoon lime juice
- 1 (16-ounce) bag coleslaw mix
- 8 (6-inch) white corn tortillas
- 1 lime, cut into wedges for garnish
Preheat oven to 325 degrees F.
Remove pork roast from package. Season with 2 teaspoons Mexican taco seasoning. Place on a preheated oiled grill pan and sear all sides, about 2 minutes per side.
While pork is searing in a 9 by 13-inch baking dish, combine enchilada sauce, onions, cilantro, and remaining Mexican taco seasoning. Add pork roast cover with foil, place in oven and roast for 25 minutes or until internal temperature reaches 155 to 160 degrees F on an instant-read thermometer.
In a small bowl combined the sour cream, mayonnaise, chipotle sauce, chili lime seasoning, and lime juice. Mix well until blended.
In a large bowl add the coleslaw and pour the sour cream mayonnaise mixture over top and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.
Place tortillas on a microwave-safe plate, cover with moist paper towel and heat in microwave on HIGH for 45 seconds.
Slice pork and divide between heated tortillas, top with some of the sauce from the baking dish, the spicy slaw and garnish with lime wedge.