Grilled Pork Tenderloin Tacos with Peach Jalapeño Salsa
Featured In
Tortilla Tribe
Organic White Corn Tortillas
Learn More
Prep Time
45
minutes
Cook Time
30
minutes
Makes
4
servings
Featured Product
Organic White Corn Tortillas
Learn MoreIngredients
8
Mission Organics White Corn Tortillas
½
Medium head napa cabbage, shredded
1
lb Pork tenderloin
1
Tbsp Cajun seasoning
Avocado oil
4
Medium peaches
1
pint Cherry tomatoes, halved or quartered
1
Medium jalapeño, seeds removed
1
Medium lime, juiced
1
Handful fresh basil
1
Clove garlic, minced or pressed
Sea salt to taste
Instructions
Step 1
For the Grilled Pork Tenderloin: Drizzle tenderloin with avocado oil and season with cajun seasoning. Can marinade in the refrigerator for up to 2 days before grilling.Over medium/high heat, grill until the tenderloin reaches 140°F for the prefect medium cook. Remove from the grill, place on a plate and cover with foil. Allow to rest for 5 minutes before slicing.
Step 2
For the peach jalapeño salsa: finely chop peaches, tomatoes, jalapeño, green onion and basil. Combine with remaining ingredients, season to taste with sea salt.
Step 3
Top each Tortilla with shredded Napa cabbage, thinly sliced pork and a generous spoonful of peach jalapeño salsa. Enjoy!
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