Pork Tenderloin Tacos with Spicy Corn Salsa

Pork tenderloin tacos with spicy corn salsa are filled with marinated pork, crunchy fresh corn salsa, and creamy, smoky Baja sauce–an explosion of flavor and texture in every bite! 

I was in the mood for Mexican food and had pork tenderloin and fresh corn on the cob in the fridge, so I made this easy recipe for pork tenderloin tacos with spicy corn salsa. I served the tacos with sliced avocado, homemade spicy, smoky Baja sauce, and slightly charred corn tortillas. We all LOVED these flavorful tacos and stood around the kitchen taking turns cooking tortillas over the flames while devouring them. This easy pork taco recipe paired nicely with spicy pinto beans, garlic rice, tortilla chips, and salsa.

Pork Tenderloin Tacos with Spicy Corn Salsa

Pork:

• ¼ cup soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• Freshly cracked black pepper, to taste
• 1 lb pork tenderloin, silver skin removed, and cut into ¼-inch slices, then into ⅛-inch strips

Baja Sauce:

•  ¼ cup sour cream
• ¼ cup mayonnaise
• 1-2 tsp sriracha sauce, to taste
• 1-2 tsp adobo sauce, to taste
• Juice of one lime, or more if desired
• Pinch of salt

Other Ingredients:

• Spicy corn salsa (click link for the recipe)
• 1 tbsp vegetable oil, divided
• Corn or flour tortillas
• Avocado, thinly sliced
• Cotija cheese, crumbled
• Serrano pepper, sliced
• Lime Wedges
• Salsa
• Hot Sauce

How to Make Pork Tenderloin Tacos with Spicy Corn Salsa

Prepare the marinade by combining the soy sauce, lime juice, honey, chili powder, cumin, garlic powder, and black pepper in a large zip-lock bag.

Marinate the pork by adding sliced pork to the marinade. Seal the bag and set aside to marinate for 15 minutes.

Meanwhile, make the Baja sauce by combining the sour cream, mayonnaise, sriracha sauce, adobo sauce, lime juice, and a pinch of salt in a small glass jar and whisking until well combined. Set aside to allow the flavors time to mingle.

Make the spicy corn salsa. Click the link for the recipe.

After at least 15 minutes of marinating, remove the pork from the marinade and place it on paper towels to drain excess liquid.  Side Note: This will allow the pork to caramelize when cooking instead of steaming.

Cook the pork by heating a large cast-iron skillet over medium-high heat for at least 5 minutes, until HOT.

Add half of the vegetable oil to the HOT cast-iron skillet, then add half of the pork, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into a bowl and cover with a foil tent, and set aside.

Add the remaining half of the vegetable oil to the HOT cast-iron skillet. Add the remaining pork and cook, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into the bowl with pork.

Cook the tortillas over a gas flame for a few seconds on each side until they are lightly charred and pliable.  Side Note: You can also cook them in a dry, hot skillet for a few minutes, or wrap them in a towel and microwave for 30 seconds. 

Prepare the tacos by spooning some Baja sauce down the center of the tortilla. Add some pork, spicy corn salsa, avocado slices, cotija cheese, and serrano slices.

Serve with lime wedges, Baja sauce, salsa, and hot sauce. Enjoy!