I normally go for carne asada or chicken tacos, but this marinade seemed insanely well suited for a pork tenderloin. It really can be used for any type of meat and the marinade can be saved in the fridge for up to a month or more. This marinade is slightly sweet and pairs well with a fruit salsa, caramelized onions and cotija cheese or just a simple squeeze of lime and a few pieces of avocado.
I combined these tacos with a favorite rice and bean recipe from Rick Bayless for the perfect mexican dinner.
Adobo Pork Tacos (adapted from Rick Bayless’ Everyday Mexican)
1 TBS. olive oil
5 garlic cloves put through a garlic press
1/3 cup ancho chili powder
2 TBS. cider vinegar
1 1/2 tsp. dried oregano
1 tsp. sugar
3/4 c. water
1 1/2 lb. pork tenderloin
Limes (for serving)
Cilantro (for serving)
Caramelized onions (for serving)
1. In a saucepan, heat oil over medium heat. Add garlic and cook one minute, then add the ancho powder, vinegar, oregano, sugar 1 tsp. salt and 3/4 cup water. Combine all ingredients thoroughly.
2. Simmer over low heat for 10 minutes
3. Cut pork tenderloin into 5-6 inch pieces. Using a basting brush, paint the marinade onto the pork
4. Fully coat each side of the pork and place in the refrigerator for as little as 2 hours and up to 8 hours.
5. Heat a gas grill to medium high heat
6. Cook pork until the middle is pink – about 10-12 minutes.
7. Allow pork to cool slightly, then cut into bite size pieces.
8. Heat corn tortillas and serve pork with a squeeze of lime, a few avocado slices and cilantro (can also serve with caramelized onions and cilantro as seen in my photo). Serve with rice (recipe below)
Rice and Black Beans (adapted from Rick Bayless Everyday Mexican)
2 TBS. olive oil
1 cup medium grain white rice
1 small white onion, chopped
3 garlic cloves, minced
1 1/2 cups chicken broth
1 15oz can black beans, rinsed
1. Pre heat oven to 350 degrees
2. In a large oven safe skillet, heat the oil over medium heat
3. Saute the onions and the garlic until fragrant, about 3 minutes
4. Add the rice, stir constantly until the rice turns a milky white color (about 4 minutes)
5. Add the chicken broth and the beans, bring mixture to a boil
6. Stir a few times and then cover with foil
7. Place skillet in pre heated oven, bake for 25 minutes
8. Remove from the oven and fluff rice with a fork