Pork Tacos with Plum Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 95 milligrams
- Sodium
- 572 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 8 grams
- Protein
- 38 grams
- Sugar
- 7 grams
- Total: 35 min
- Active: 35 min
Ingredients
Grated zest and juice of 1 lime, plus wedges for serving
1 teaspoon ground cumin
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tomato
2 ripe plums or pluots
1/2 cup fresh cilantro, plus more for topping
1 red or green jalapeno pepper
12 small corn tortillas
1 avocado, sliced
Crumbled Cotija cheese, for topping
Directions
- Preheat the oven to 450 degrees F. Mix the lime zest and cumin in a small bowl. Rub the pork all over with 1 tablespoon olive oil, then coat with the cumin mixture. Season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board and let rest.
- Meanwhile, chop the tomato, plums, cilantro and jalapeno (remove seeds for less heat). Transfer to a bowl and toss with the lime juice and 3/4 teaspoon salt. Set aside, tossing occasionally, until ready to serve.
- Warm the tortillas as the label directs. Thinly slice the pork; divide among the tortillas and top with the avocado, plum salsa, cheese and more cilantro.