Grilled Pork Tenderloin Street Tacos

Grilled Pork Tenderloin Street Tacos & Pineapple Lime Cilantro Margaritas 

As of this writing, grocery prices are up, but there are always wonderful ways to entertain and save money! We love to fire up the grill at my house, and a great way to save while serving up something delicious and impressive is a pork tenderloin.

These guys go on sale often at the grocery store, so I usually buy a double pack, perfect for entertaining. I rubbed these guys with seasoning and let them stand at room temperature for an hour before throwing them on the grill. I use a wood pellet smoker which yields incredible flavor. Invite some friends over and grill up some tender pork!

Serves 6-8 people 

Prep time 30 minutes

Cook time 20-25 minutes 

Spice rub

2 tablespoons paprika 

2 tablespoons garlic powder 

1-2 teaspoons black pepper 

1/2 teaspoon red pepper flakes 

2 teaspoons kosher salt 

1 tablespoon salt-free seasoning

Grilled pork tenderloin

3-4 pounds pork tenderloin (2 loins)

Garnishes & extras 

24 corn tortillas

1 red onion, finely diced (reserve 2-3 tablespoons for pineapple salsa) 

1 bunch cilantro, washed and chopped 

Sour cream to top

Your favorite green jar salsa to top

Pineapple salsa 

1 pineapple, cored and diced 

1 bunch of cilantro, washed and diced 

1 teaspoon red pepper flakes 

2-3 tablespoons olive oil

Juice of 2 juicy limes 

Salt and pepper to taste

Pineapple Cilantro Lime Margaritas

1 cup tequila 

1 cup fresh lime juice 

1 cup simple syrup 

1 cup pineapple juice 

Ice 

Cilantro and pineapple spears for garnish 

1.     Preheat grill to 350 degrees. Mix all spice rub ingredients.

2.     Rub down evenly over your pork tenderloins. Allow to sit at room temperature while the grill heats up. 

3.     Lay the pork on the hot grill and sear on all sides, using the hottest part of the grill, roughly 6-8 minutes. Then move meat to the cooler part of the grill and continue cooking until you’ve reached your desired temperature. For medium rare, 145 degrees is the appropriate internal temperature. To take the pork past medium, 155 degrees is best. 

4.     While the pork cooks, make the salsa, but keep an active eye on the grill. In a large mixing bowl combine all the salsa ingredients plus the red onion. Mix well and set aside. 

5.     Remove the pork from the grill to rest, then grill the corn tortillas to give them a light char. 

6.     Chop the rested pork. Set up an assembly line with the salsas, chopped pork, tortillas, and any other accompaniments you like. 

7.     To make the margaritas, combine all ingredients, mix well, and serve over ice with more garnishes.