Pork Tenderloin Taco with Chimichurri


by: Oh Sweet Day!



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serves: 4


3 cloves garlic peeled and minced

2 jalapenos, seeded and minced

1/4 cup red wine vinegar

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh oregano leaves

2 Juice from limes

3/4 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper


1 pack Old El Paso taco shell (10 pieces or 18 pieces pack)

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

Nutrition Facts
Pork Tenderloin Taco with Chimichurri

Servings Per Recipe: 4

Amount per Serving

Calories: 874

  • Total Fat: 55 g
  •     Saturated Fat: 9.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 82.4 mg
  • Sodium: 3168.9 mg
  • Total Carbs: 62.1 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 12.2 g
  • Protein: 35.1 g

how is this calculated?

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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.

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