Photo: Carnitas Tacos with Spicy Slaw Recipe
Ingredients
- 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
Directions
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.
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By houstonma
houston
on February 24, 2013
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This is fantastic. I first followed the recipe exactly and it was wonderful. Next I made it using my slow cooker with the same ingredients and it worked great. I have shared it with family and friends and everyone asks for the recipe.
By mayflowerbobbev...
Oceanside,, 43
on August 16, 2012
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I barbeque pork tenderloins often and have an easier method for this recipe. I buy my pork tenderloins at Costco. They come two in one package and usually weigh about 3/4-1 1/4 lb.EACH,I use just one. Remove the "silver skin" and put a marinade of your choice on the tenderloin in a zip-lock in the refrigerator up to 1 hour or follow Sandra's recipe for seasoning the pork. Heat your gas barbeque on "high" with the lid down 10-15 minutes. Place the cold tenderloin on a greased grill, close the lid and immediately turn the heat to "medium". Cook exactly 15 minutes. Open the lid, turn the pork over, close the lid and cook only 3-5 minutes for the size I mentioned above. The pork is ready when it BEGINS to swell up (150 on Instant Read thermometer. Remove, let set 10 min.
BEVERLY COOKS
By LBerkshire
Auburn, WA
on July 25, 2012
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This was an incredibly yummy dish. And as a mother of three opinionated sons...that's saying something!!! =. The only thing I would have done differently is shredded the meat and added a bit of cheese. But overall all, excellent!
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