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Prep Time
10 mins
Total Time
55 mins
Serves
6

Ingredients

2
pork tenderloins (12 oz /340 g each)
1
jalapeno, minced
1 tbsp
canola oil
15 mL
1 tbsp
brown sugar
15 mL
2 cloves
garlic, minced
1 tsp
ground cumin
5 mL
1/2 tsp
dried oregano
2 mL
1/2 tsp
salt
2 mL
1 tbsp
orange juice
15 mL
12
multigrain tortillas (5-in./12.7-cm diameter), warmed
3/4 cup
prepared salsa verde
175 mL

Method

Step 1
Preheat oven to 450°F (230°C). In a small bowl, combine jalapeno, canola oil, brown sugar, garlic, cumin, oregano, salt and orange juice. Pat pork dry, rub with mixture and marinate at room temperature for 10 min. Roast tenderloins on a parchment paper-lined baking sheet for 20 to 25 min. or until an instant-read thermometer registers 155°F (70°C) when inserted into the thickest portion of the meat.
Step 2
Let tenderloins rest for 10 min. before slicing and dividing between tortillas and topping with salsa verde.

Characteristics

Dinner Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tacos):
Calories:
360
Fat:
11 g
Saturated Fat:
2 g
Carbs:
37 g
Fibre:
3 g
Sugar:
6 g
Cholesterol:
60 mg
Protein:
28 g
Sodium:
910 mg