Pork Tenderloin Taco with Chimichurri

Pork Tenderloin Taco with Chimichurri

Serves 4

Ingredients

Chimichurri

• 3 garlic cloves, peeled
• 2 jalapenos, seeded
• 1/4 cup red wine vinegar
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh oregano leaves
• Juice from 2 limes
• 3/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Taco

• 10 to 15 taco shells
• 2 pork tenderloins, trimmed of excess fat, patted dry
• 1/3 cup Dijon mustard
• 1 tablespoon salt
• 1/2 tablespoon freshly ground black pepper
• 1 cup Panko breadcrumbs
• 2 cups shredded lettuce
• 1 cup cubed mango
• 1/2 cup diced red onion

Instructions

1. Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavours to marry.
2. Preheat oven to 400F.
3. Slice pork into stripes, and marinade with Dijon mustard in a bowl.
4. Combine salt, pepper and breadcrumbs.
5. Coat each pork stripes with breadcrumbs, and place on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes.
6. Lower oven temperature to 350F. Heat taco shells according to package directions.
7. Fill each taco shell with a bed of lettuce, 3 or 4 pork tenderloin stripes, 2 tablespoons of chimichurri, and sprinkle mangos and red onion on top. Serve with lime wedges.

Source: ohsweetday