Pork Street Tacos with Pickled Broccoli Stem Slaw and Blistered Tomatoes

These simple street tacos are bursting with great flavor and texture. The components of the recipe can be made on their own for separate meals as well.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 3 35

Servings (see Summary notes)

Calories 831kcal

Author Toni Dash

Ingredients

1 package Corn Tortillas
1 7.5- ounce package Sargento Chef’s Blend 4 State Cheddar Cheese
Instant read thermometer

Ingredients for Marinade (for the pork tenderloin):

½ cup Tamari or Soy Sauce (if gluten-free use Tamari)
½ cup Vegetable Oil
4 cloves Garlic , peeled and chopped
2 teaspoon fresh Ginger , sliced (does not need to be peeled)
2 Pork Tenderloins (2 ½ pounds)

Ingredients for the Quick Pickled Broccoli Stem Slaw:

2 cups Broccoli Stems peeled and cut into matchsticks (approximately 2 large broccoli stalks)
1/3 cup thinly sliced (peeled) Red Onion
½ large Jalapeno Pepper thinly sliced (tip: if slicing from the bottom up, you won’t need to remove seeds)
3 tablespoons Apple Cider Vinegar
2 teaspoons Granulated Sugar
1 teaspoon Kosher Salt

Ingredients for Blistered Grape Tomatoes:

25 Grape Tomatoes , rinsed and patted dry
1-2 teaspoons Olive Oil
Kosher Salt and freshly ground Black Pepper to season
Garnish (optional) finely grated red cabbage, torn cilantro leaves.

Instructions

Pork Tenderloins: the night before preparing the tacos: Add all ingredients except the pork tenderloins to a gallon size zipper close plastic bag. Seal bag and shake to fully combine marinade ingredients. Add the pork tenderloins and seal squeezing out as much air as possible. Massage the marinade to cover the pork tenderloins (from the outside of the bag) and refrigerate overnight.
Preparing the slaw (minimum 1 hour prior to serving tacos however may be done earlier): Combine the broccoli stem matchsticks, red onion and jalapeno in a quart Mason jar or other sealable jar. In a small saucepan over medium heat, combine the vinegar, sugar and salt and heat just until the sugar and salt have dissolved. Pour into the jar and seal. Shake to coat the vegetables. Place in the refrigerator for an hour (or more).
Day of grilling: Remove the pork tenderloins from the marinade (allowing excess marinate to drain into the bag) and allow them to sit at room temperature for 30 minutes prior to grilling. Discard the marinade.
Thread 5 grape tomatoes per bamboo skewer and lightly brush with olive oil, and sprinkle with salt and pepper.
Heat the grill to medium-high (375 degrees) (note: only half of a four burner gas grill will be needed). Brush and oil the grill. Place the pork tenderloins on the grill and turn every 3-5 minutes to allow each side to develop a crust and not burn. The tenderloins should be removed when the internal temperature reaches 145-150 degrees (it will continue to cook while resting off the grill). This should take 12-15 minutes. Remove and allow to rest until the tomatoes are done.
Brush and oil the grill again if needed. Place the tomato skewers with a piece of foil on the grill underneath the exposed ends of the skewers. Rotate the skewers as soon as the tomatoes begin to blister to cook on all sides. Total cooking time is only 2-3 minutes. Remove from grill.
To assemble the tacos: Slice the pork tenderloin thinly (1/8-1/4-inch thickness). Place 3-4 slices on a warmed corn tortilla. Sprinkle with an ounce of cheese, followed by 1-2 tablespoons of pickled slaw, 3-4 blistered tomatoes and any garnish (if desired).

Notes

When grilling pork tenderloin I always do two; it takes no more effort and leaves leftovers or is perfect for a big taco party.

Slicing the pork thinly yields enough meat for 10-12 tacos per tenderloin. If serving a big group I would suggest doubling the slaw recipe. This easily makes 8 tacos with tenderloin leftover.

I added 3 hours for marinating the pork in the total cooking time however I'd suggest allowing it to soak in the marinade overnight for the optimum flavor.

Nutrition