These Crispy Pork Tenderloin Tacos are a tasty treat! The pork is crunchy on the outside and juicy inside, making every bite enjoyable. Top them with fresh corn salsa for a burst of flavor!
Who doesn’t love a good taco night? I can’t resist piling on that corn salsa—it’s the perfect crunchy and sweet combo! Trust me, your taste buds will thank you. 🌮
Key Ingredients & Substitutions
Pork Tenderloin: This is the star of the dish! It’s tender and cooks quickly, giving you the perfect crispy outside. If you’re looking for a lighter option, chicken tenders could work well as a substitute.
Buttermilk: This ingredient helps tenderize the pork and adds flavor. If you don’t have buttermilk, you can use regular milk with a bit of vinegar or lemon juice added to make a quick substitute.
Fresh Corn: Sweet corn adds a vibrant pop to the salsa. If it’s out of season, canned or frozen corn can be a good substitute. Just make sure to drain and rinse it well!
Tortillas: I love using corn tortillas because they hold up well to the filling. If you prefer flour tortillas, they’re also great for tacos or you can even use lettuce wraps for a low-carb version!
How Do You Get Perfectly Crispy Pork Tenderloin?
Getting that perfect crispy outside can be tricky, but it’s all about the frying technique. Here’s how to nail it:
- Make sure the oil is hot enough before adding the pork. A good test is to drop a small piece of bread in; if it sizzles, you’re ready.
- Don’t overcrowd the pan! Fry in batches to maintain the oil temperature, allowing the pork to fry evenly.
- Let the cooked pork rest on paper towels to absorb excess oil. This keeps it crispy and prevents it from getting soggy.
With these tips, you’ll be on your way to enjoying deliciously crispy pork tenderloin tacos. Happy cooking!
Crispy Pork Tenderloin Tacos With Fresh Corn Salsa
Ingredients You’ll Need:
For the Pork Tenderloin:
- 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick slices
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup all-purpose flour
- Vegetable oil, for frying
For the Fresh Corn Salsa:
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For Assembly:
- Small corn or flour tortillas
- Fresh cilantro leaves
- Lime wedges (optional)
- Sour cream or Mexican crema (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and about 1 hour of marinating time. Then you’ll need another 15-20 minutes for cooking and assembling. In total, you are looking at about 1 hour and 30 minutes. Perfect for a cozy taco night!
Step-by-Step Instructions:
1. Marinate the Pork:
In a bowl, mix the buttermilk with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Add the pork tenderloin slices, making sure they’re coated well. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for extra flavor!
2. Prepare the Fresh Corn Salsa:
While the pork is marinating, combine the fresh corn kernels, diced red bell pepper, diced red onion, minced jalapeño (if you like some heat), chopped cilantro, lime juice, and a pinch of salt in a separate bowl. Mix everything together and let it chill in the fridge to enhance the flavors.
3. Coat the Pork:
Once the pork has marinated, take it out of the fridge. Let the excess buttermilk drip off and dredge each slice lightly in flour, coating them evenly. This will give you that crispy texture!
4. Fry the Pork:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot (you can test it by dropping in a small piece of bread—if it sizzles, it’s ready), fry the pork slices in batches. Cook them for about 3-4 minutes on each side until they’re golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
5. Warm the Tortillas:
To warm the tortillas, place them in a dry skillet over medium heat or microwave them for a few seconds until they’re soft and pliable. This will make them easier to fold!
6. Assemble the Tacos:
Grab a tortilla and place a few crispy pork pieces in the center. Spoon some fresh corn salsa on top and garnish with fresh cilantro leaves. Don’t forget to add a squeeze of lime and a dollop of sour cream or Mexican crema if you like a creamier taste.
7. Serve Immediately:
Enjoy your delicious crispy pork tenderloin tacos with fresh corn salsa! They’re best served fresh, so dig in right away for the ultimate taco experience!
Frequently Asked Questions (FAQ)
Can I Use a Different Meat Besides Pork Tenderloin?
Absolutely! Chicken tenders or even shrimp can be great alternatives. Just adjust the marinating and cooking times as necessary, since chicken will take a bit longer to cook through.
How Can I Make the Corn Salsa Ahead of Time?
You can definitely prepare the corn salsa a day in advance! Just store it in an airtight container in the fridge. This allows the flavors to meld together beautifully. Just give it a quick stir before serving!
What Should I Do with Leftover Cooked Pork?
Store any leftover cooked pork in an airtight container in the fridge for up to 3 days. You can reheat it in a skillet or microwave, then use it in other dishes like salads or sandwiches, or of course, more tacos!
Can I Make the Tacos Gluten-Free?
Yes, you can go gluten-free by using gluten-free flour for coating the pork. Additionally, choose corn tortillas that are labeled gluten-free to ensure the entire dish meets your dietary needs.
