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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 - Gourmet Garage Corporate
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
Not Available
2 tsp Orange Zest
Navel Orange, 1 each
Navel Orange, 1 each
$1.99
1/4 cup Juice from a Large Orange
Navel Orange, 1 each
Navel Orange, 1 each
$1.99
1 1/2 tsp Chipotle Chili Powder
Morton and Bassett Chili Powder , 1.9 oz
Morton and Bassett Chili Powder , 1.9 oz
$1.42 avg/ea$0.75/oz
2 Garlic Cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 Avocados, pitted, peeled and cut into chunks
Wholly Avocado Diced Avocado, 4 oz, 2 count
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
1 Tbs Red Wine Vinegar
Colavita Red Wine Vinegar, 17 fl oz
Colavita Red Wine Vinegar, 17 fl oz
$5.99$0.35/fl oz
2 Roma (plum) Tomatoes, seeded and finely diced
Roma Tomato
Roma Tomato
$1.12 avg/ea$2.99/lb
2 Tbs Finely Chopped Fresh Cilantro
Cal-Organic Farms Organic Cilantro
Cal-Organic Farms Organic Cilantro
$2.99
1/4 cup Finely Chopped Red Onion
Red Onion
Red Onion
$1.56 avg/ea$2.49/lb
12 6-inch Corn Tortillas
Mi Niña ''Spicy Chipotle Lime'' White Corn Tortilla Chips, 12 oz
Mi Niña ''Spicy Chipotle Lime'' White Corn Tortilla Chips, 12 oz
$7.49$0.62/oz
Toppings (optional): Shredded lettuce
Boston Lettuce, 1 each
Boston Lettuce, 1 each
$3.99
Toppings (optional): Shredded Cheese
Sargento Cheddar Jack Shredded Cheese, 8 oz
Sargento Cheddar Jack Shredded Cheese, 8 oz
On Sale! Limit 4
$4.99 was $5.84$0.62/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.