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Chipotle–Orange Pork TacosChipotle–Orange Pork Tacos
Chipotle–Orange Pork Tacos
Chipotle–Orange Pork Tacos
30 minutes marinate time and 10 minutes stand time extra
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Recipe - Dearborn Market
Chipotle–OrangePorkTacos.jpg
Chipotle–Orange Pork Tacos
Prep Time10 Minutes
Servings6
Cook Time12 Minutes
Calories320
Ingredients
1 lb Smithfield® Prime Pork Tenderloin, trimmed
2 tsp Orange Zest
1/4 cup Juice from a Large Orange
1 1/2 tsp Chipotle Chili Powder
2 Garlic Cloves, minced
2 Avocados, pitted, peeled and cut into chunks
1 Tbs Red Wine Vinegar
2 Roma (plum) Tomatoes, seeded and finely diced
2 Tbs Finely Chopped Fresh Cilantro
1/4 cup Finely Chopped Red Onion
12 6-inch Corn Tortillas
Toppings (optional): Shredded lettuce
Toppings (optional): Shredded Cheese
Directions

1. Place tenderloin in a large shallow dish. In a small bowl combine orange zest, orange juice, garlic and chili powder. Pour over tenderloin; turn to coat. Cover and refrigerate 30 minutes.

 

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Grill pork, covered, 12 to 14 minutes or until an instant-read thermometer registers 145°F (medium-rare), turning occasionally. Remove pork from grill; let stand 10 minutes before slicing.

 

3. Meanwhile, for the salsa, place avocados in a medium bowl; drizzle with vinegar. Add tomatoes, cilantro, onion, and salt and pepper to taste; mix well.

 

4. Evenly place pork into tortillas. Garnish with salsa and desired toppings, and serve.

 

Cook’s tip: If using an oven, preheat oven to 400°F. Line a baking sheet with foil and coat foil with nonstick cooking spray. Remove pork from marinade; discard marinade, and pat pork dry. Roast pork 20 to 25 minutes or until an instant-read thermometer registers 145°F.

 

Nutritional Information
  • 13 g Fat
  • 1.5 g Saturated Fat
  • 40 mg Cholesterol
  • 210 mg Sodium
  • 34 g Carbohydrate
  • 4 g Fiber
  • 19 g Protein
10 minutes
Prep Time
12 minutes
Cook Time
6
Servings
320
Calories

Shop Ingredients

Makes 6 servings
1 lb Smithfield® Prime Pork Tenderloin, trimmed
Smithfield Naturally Hickory Smoked Pork Chops, 17 oz
Smithfield Naturally Hickory Smoked Pork Chops, 17 oz
$6.99$0.41/oz
2 tsp Orange Zest
Navel Orange, 1 each
Navel Orange, 1 each
$1.25
1/4 cup Juice from a Large Orange
Navel Orange, 1 each
Navel Orange, 1 each
$1.25
1 1/2 tsp Chipotle Chili Powder
McCormick Chili Powder, 2.5 oz
McCormick Chili Powder, 2.5 oz
$2.99$1.20/oz
2 Garlic Cloves, minced
Bellino Whole Peeled Garlic Cloves, 7.75 oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz
$4.29$0.57/oz
2 Avocados, pitted, peeled and cut into chunks
Hass Avocado, 1 each
Hass Avocado, 1 each
$1.50
1 Tbs Red Wine Vinegar
Colavita Red Wine Vinegar, 17 fl oz
Colavita Red Wine Vinegar, 17 fl oz
$4.79$0.28/fl oz
2 Roma (plum) Tomatoes, seeded and finely diced
Roma Tomato
Roma Tomato
$0.93 avg/ea$2.49/lb
2 Tbs Finely Chopped Fresh Cilantro
Cal-Organic Farms Organic Cilantro
Cal-Organic Farms Organic Cilantro
$2.49
1/4 cup Finely Chopped Red Onion
Red Onion
Red Onion
$1.24 avg/ea$1.99/lb
12 6-inch Corn Tortillas
Mission Extra Thin Yellow Corn Tortillas, 24 count, 16 oz
Mission Extra Thin Yellow Corn Tortillas, 24 count, 16 oz
$2.69$0.17/oz
Toppings (optional): Shredded lettuce
Iceberg Lettuce, 1 each
Iceberg Lettuce, 1 each
$1.99
Toppings (optional): Shredded Cheese
Sargento Cheddar Jack Shredded Cheese, 8 oz
Sargento Cheddar Jack Shredded Cheese, 8 oz
$3.99$0.50/oz

Nutritional Information

  • 13 g Fat
  • 1.5 g Saturated Fat
  • 40 mg Cholesterol
  • 210 mg Sodium
  • 34 g Carbohydrate
  • 4 g Fiber
  • 19 g Protein

Directions

1. Place tenderloin in a large shallow dish. In a small bowl combine orange zest, orange juice, garlic and chili powder. Pour over tenderloin; turn to coat. Cover and refrigerate 30 minutes.

 

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Grill pork, covered, 12 to 14 minutes or until an instant-read thermometer registers 145°F (medium-rare), turning occasionally. Remove pork from grill; let stand 10 minutes before slicing.

 

3. Meanwhile, for the salsa, place avocados in a medium bowl; drizzle with vinegar. Add tomatoes, cilantro, onion, and salt and pepper to taste; mix well.

 

4. Evenly place pork into tortillas. Garnish with salsa and desired toppings, and serve.

 

Cook’s tip: If using an oven, preheat oven to 400°F. Line a baking sheet with foil and coat foil with nonstick cooking spray. Remove pork from marinade; discard marinade, and pat pork dry. Roast pork 20 to 25 minutes or until an instant-read thermometer registers 145°F.