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Pork Tenderloin Tacos with Tangy Slaw


Pork Tenderloin Tacos with Tangy Slaw

I had a pork tenderloin to use up so I decided to make tacos. I found a recipe on the Food Network for a tangy slaw that looked good so I adapted it a bit and used it as a taco topper. The pork turned out tender, flavorful, and juicy and the slaw was tangy and crisp. The tacos were a big hit with my family and were gobbled up in no time. This was a fun variation of tacos and it went well with my homemade salsa.

How to Make Pork Tenderloin Tacos with Tangy Slaw:


Pork Tenderloin Tacos:

  • 1-2 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 1 pork tenderloin, silver skin removed, cubed
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp oregano
  • Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, stirring often, until tender. Add the pork, cumin, coriander, garlic powder, paprika, chili powder, oregano, sea salt, and freshly cracked pepper, to taste. Stir until seasonings are coated evenly over the onions and pork. Cook the pork and onions for 5-6 minutes or until cooked through.

Tangy Slaw:

  • 1 tbsp rice wine vinegar or red wine vinegar
  • Juice from 1/2 a lime
  • 1 tbsp canola oil
  • 1 tsp sugar
  • 2 cups of green cabbage, sliced
  • 2 tbsp fresh cilantro, chopped
  • 2 small green onions, sliced
  • 1/4 cup shredded carrots
  • Sea salt and freshly cracked pepper, to taste

Pork Tenderloin Tacos with Tangy Slaw

Combine the vinegar, lime juice, canola oil, and sugar together in a bowl with a whisk. Taste and add more vinegar, oil, lime, or sugar if desired.

Place the cabbage, cilantro, green onions, and carrots together in a bowl and mix well. Add the vinaigrette to the mixture and toss until evenly coated. You may not need all of the vinaigrette.

Other Ingredients:

Place the cooked pork into the warmed flour tortillas and toss with the tangy slaw. Serve with a side of homemade salsa. Serve immediately. Enjoy.

Pork Tenderloin Tacos with Tangy Slaw


Click here for a printable version of this recipe – For the Love of Cooking.net

Recipe and photos by For the Love of Cooking
Slaw recipe adapted from Food Network

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  1. I just happen to have a piece of tenderloin leftover which I had cooked on the rotisserie part of the barbecue (my first time)

    This is a GREAT way to use the leftovers, thanks for sharing, Pam…

  2. I've been looking for a recipe to use up a head of cabbage I got in my CSA last week…this slaw looks like the perfect one!

  3. The recipe looks good, but I would like to make a comment on the use of tenderloin. I am a butcher and encourage the whole animal philosophy of eating. A pork butt or picnic butt (both from the shoulder) is a much better choice both flavor wise and from an ethical standpoint. The tenderloin makes up only about 3 pounds of a 240 pig, whereas the shoulders can be in excess of 40 pounds, so there

  4. HI my name is Ashley DeMazza. I am also Mrs. DeMazza to lots of five year olds at North Canaan Elementary School. I live with Mr. DeMazza, also a teacher and the two DeMazza daughters. I am so glad you posted this recipe. It sounds delicious!

  5. Genius! I've had pork and slaw in a sandwich but never as a taco! I love the cilantro in the slaw! Thanks for sharing 🙂

  6. Pork and coleslaw in a taco, an interesting combination, a must try, I think. A very simple way of preparing too. Good choice of food while hanging out at home.

  7. The Pork Tenderloin tacos tasted really good. It was really fast to make and my family loved the entire meal. I used corn tortillas and they provided a nice balance to the pork I felt like I was at a street taco stand in Mexico City and yes, that is a good thing!

    Thank you for sharing.

  8. Awesome recipe! I rubbed the pork with the spice mixture and grilled it. It worked out great. The slaw recipe is what makes the dish. Thank you!

  9. I made this recipe tonight. Delicious!
    One question, what do you think would be a good side dish with this?