If you’re craving bold, authentic flavor without the long cook time, these Pork Tenderloin Tacos deliver in every bite. This dish is built on a version of New Mexico Red Chile Sauce, a foundational recipe in traditional Southwestern cooking. This version swaps out the traditional pork shoulder for lean, quick-cooking pork tenderloin-without sacrificing richness or depth. Simmered in a vibrant red chile guajillo sauce made from Guajillo chiles, orange juice, vinegar, and warm spices, the result is juicy, tender pork packed with smoky-sweet heat.
Why These Pork Tenderloin Tacos Are A Game Changer
I’ve been wanting to create a pork tenderloin taco for months now, and I finally found inspiration from a package of New Mexico Guajillo peppers in my pantry. I personally think pork tenderloin is just as easy to cook with as chicken breast or flank steak. And pork tenderloin is famous for easily soaking up flavor and it’s irresistible tender texture. I’m very proud of the combination of flavors here, let’s take a look:
Combining bright citrus with the warmth of Guajillo chile peppers and tender pork tenderloin and you’ve got a rich flavored taco that’s worth a look. This pork tenderloin taco recipe is perfect for taco night or if you want to impress guests, and with minimal effort.
Fresh orange juice amplifies the fruity notes of the guajillo chiles while giving the chile guajillo sauce a citrus sweetness. A little vinegar and honey bring it all together for balanced flavor. Serve these pork tenderloin tacos with Mexican Rice for a simple meal.
The end result is a pork tenderloin taco seasoned and coated with a rich, red, earthy Guajillo pepper sauce with warming Southwestern heat.
What Are Guajillo Chile Peppers?
Guajillo Chile Peppers are dried Mirasol Chiles, and a common pepper used in Mexican Southwestern Cuisine. And commonly used to make Red Chile Sauce. They are readily found on the Mexican aisle of your local supermarket packaged in hanging plastic bags.
Guajillo peppers are known for their sweetness, and generally considered to be mild to medium heat which makes them a good choice to adding depth of flavor and color to any dish without overwhelming it with spicy heat.
This recipe that takes advantage of the fruity and smoky flavor of dried guajillo chile peppers.
Ingredients You’ll Need
- Pork Tenderloin: Using cubed pork tenderloin will make this a quick cook taco.
- Guajillo Peppers: A good substitute for Guajillo peppers are Ancho Chiles as they share the same flavor profile. Want a smokier spicier flavor, try this recipe with dried Chipotle Peppers, which are dried Jalapeno peppers.
- Orange Juice: Will be used as the liquid for the sauce and will amplify the the fruity notes of the Guajillo chiles.
- Mexican Oregano: Has a robust earthy flavor with prominent citrus and licorice notes, which distinguishes it from Mediterranean oregano.
- White Vinegar and Honey: Will balance the overall flavors.
- Whole Coriander Seeds: I didn’t have any ground coriander, but did have some coriander seeds, which offer more intense flavor. I was pleased with the end result.
Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step by Step Instructions
- Step 1: Sear the pork tenderloin: Cut the tenderloin into 1-inch bite-sized pieces. Heat 1 tablespoon of oil in a 12-inch heavy skillet over medium-high heat. Once hot, add half the pork pieces in a single layer, season with half the kosher salt, and sear for 4 minutes without turning. Stir, then transfer to a plate-you’re just searing, not fully cooking. Repeat with the remaining pork.
- Step 2: Toast The Dried Chile Peppers: Wipe the skillet out with a paper towel and add the Guajillo peppers. Press them with a spatula and cook until fragrant, about 40 seconds. Turn and toast them on the other side.
Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.
Make The Chile Guajillo Sauce
- Step 3: Soak the Chiles: Remove the chiles, cut the tops off and bang them against the sink to remove the seeds. Add them back to the skillet and pour the orange juice over them.
- Step 4: Top with a salad plate to keep them submerged. Soak them this way for 10 minutes.
- Step 5: Place the dried chiles, along with the orange juice in a food processor or blender. Add the garlic, vinegar, coriander, honey, Mexican oregano and remaining salt.
- Step 6: Puree until smooth. The consistency of the sauce will resemble a thick salsa. There’s no need to strain this sauce.
- Step 7: Cook The Pork Tenderloin: Use a spatula to transfer the chile guajillo sauce to the skillet. Add the the pieces of seared pork tenderloin and stir to coat well. Cook on low heat for 10 minutes. Uncover and cook another 10 minutes. Note: If you want to crisp up the pieces of pork tenderloin, slide your oven proof skillet under the oven broiler. Less than a minute will add some crispy texture and flavor.
Assembly and Serving
- While the pork is cooking, warm the corn tortillas and prepare your toppings. Chopped onion, chopped cilantro, and crumbled Cotija cheese work well here. Serve with lime wedges. A squeeze of lime juice brightens any Mexican taco recipe.
- Corn Tortillas vs. Flour Tortillas: Corn tortillas will give you a more rustic feel taco. However, small flour tortillas work very well to make these pork tenderloin tacos. If you want to keep this recipe gluten free, stick with corn tortillas.
- Warming Corn Tortillas: My favorite way to warm corn tortillas is to place them directly on the grate of your gas stove top, keeping the flame the same size as the tortilla. Use tongs to flip the tortillas after just a few seconds and cook on the other side for about 10 more seconds. The tortilla becomes pliable with some spots of char for flavor. If your have an electric stove top, heat a comal or cast iron skillet to warm them.
- Taco Building Basics: Starting with that pliable taco shell, and place some of the pork tenderloin along the center.
- Keep taco toppings simple as to not overwhelm the flavor of the meat. Sparingly add 2 – 3 garnishes and your taco is ready. I like to use traditional Mexican taco toppings like sliced radish, raw onion, cilantro and cotija cheese. Avocado works well here, either sliced or chopped, as well as Mexican Pickled Onions or Guacamole. Don’t forget lime wedges. A squeeze of lime juice brighten flavors.
Variations:
- This recipe also works well using boneless skinless chicken thighs. Cook the thighs whole in the sauce, and then slice after cooked through.
- Spice Level Hacks: Want a spicier pork tenderloin taco? Add ¼ teaspoon of New Mexico Red Chile Powder to the sauce during the blending process. Want a less spicier taco? Use dried (California) Anaheim chile peppers. They’re a less spicier alternative to Guajillo peppers.
Tips For Success
- You’ll more than likely need to cook the tenderloin in two batches because you don’t want the pieces of meat touching as they cook. Keeping a distance between the pieces of meat will allow air to circulate which will result in a better sear. Touching meat can cause a steaming effect which will compromise texture and sear.
- For a sturdier taco, use two corn tortillas per taco.
FAQ’s
Stick with Pork Tenderloin for this recipe. Pork tenderloin is lean and tender and a quick cooking cut. While pork shoulder (Pork Butt) is fattier, tougher and requires a longer slower cooking methods to become tender enough to eat. A lean pork loin roast is a better substitution than pork shoulder.
One teaspoon of dried Guajillo chile powder is basically equal to one dried chile pod. Please stick with toasting the dried peppers and then grinding them to make the chile guajillo sauce, as the chile powder may compromise the texture and flavor.
Using corn tortillas rather than flour tortillas will slightly lower the carbohydrate levels. Corn tortillas are made from whole grain corn, making them lower in carbs than flour tortillas. I am not a trained Nutritionist, so please reference this article from WebMD for a side by side comparison.
Storage:
- Store any leftover pork tenderloin in the refrigerator in an airtight container for up to 4 days. To reheat, the 50% power feature on the microwave is your best friend. Heat individual servings of the pork in 30 second increments, then place them on warmed tortillas.
Explore More Of Our Other Favorite Southwestern Taco Recipes
And don’t miss my category for Southwest New Mexican Food Recipes, you’ll find lots of recipes to spice up your next Fiesta, including the most popular on my site for Chorizo Tacos with Potatoes and Mushrooms.
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Pork Tenderloin Tacos In Chile Guajillo Red Sauce
Equipment
- 1 12" Heavy Skillet
Ingredients
- 1 Pound Pork Tenderloin Cut into bite sized pieces
- 2 Tablespoons Neutral oil Avocado oil, canola and vegetable oils are good choices here
- 4-5 Dried Guajillo Chile Peppers
- 1 Cup Orange Juice Fresh squeezed or good quality purchased
- 5 small Garlic cloves peeled
- 1 Tablespoon White Vinegar
- 1 teaspoon Coriander seed or ground coriander
- 1 Tablespoon Honey
- ½ teaspoon Dried Mexican Oregano
- 1 teaspoon Kosher Salt divided
- 10 Corn Tortillas warmed
Instructions
- Cut the tenderloin into 1-inch bite-sized pieces. Heat 1 tablespoon of oil in a 12-inch heavy skillet over medium-high heat. Once hot, add half the pork pieces in a single layer, season with half the kosher salt, and sear for 4 minutes without turning. Stir, then transfer to a plate-you're just searing, not fully cooking. Repeat with the remaining pork.
- Wipe the skillet out with a paper towel and add the Guajillo peppers. Press them with a spatula and cook until fragrant, about 40 seconds. Turn and toast them on the other side.
- Remove the chiles, cut the tops off and bang them against the sink to remove the seeds. Add them back to the skillet and pour the orange juice over them. Top with a salad plate to keep them submerged. Soak them this way for 10 minutes.
- Place the dried chiles, along with the orange juice in a food processor. Add the garlic, vinegar, coriander, honey, Mexican oregano and remaining salt. Puree until smooth.
- Use a spatula to transfer the sauce to the skillet. Add the the pieces of seared pork tenderloin and stir to coat well.
- Cook on low heat, covered, for 10 minutes. Uncover and cook another 10 minutes.
- In the meantime, warm the corn tortillas and prepare your toppings. Chopped onion, chopped cilantro, and crumbled Cotija cheese work well here. Serve with lime wedges. A squeeze of lime juice brightens any Mexican taco recipe.
Notes
- You’ll more than likely need to cook the tenderloin in two batches because you don’t want the pieces of meat touching as they cook. Keeping a distance between the pieces of meat will allow air to circulate which will result in a better sear. Touching meat can cause a steaming effect which will compromise texture and sear.
- For a sturdier taco, use two corn tortillas per taco.
Nutrition
Pork Tenderloin Tacos … They’re What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I am not the cook in our family here in Albuquerque, ew Mexico my wife is the one who does the cooking. This is an excellent and an outstanding recipe no doubts whatsoever thank you for sharing it with us!!
Pictures show Coriander seeds, along with the recipe calling for that. One caption over picture states Cumin Seed along with note stating using Ground Cumin in place of seed. Which is it Cumin or Coriander?
Hi Jim and thanks so much for your note. I really appreciate you pointing that out so I can correct it. It’s coriander and I’ve corrected the post.
Love, love Lea Ann. I would be all over your pork tenderloin tacos. My grown son would love them too. SAVED!
They look delicious Chef but alas my girls don’t do spicy.