Citrus Pork Tenderloin Tacos

Ingredients

• Spiced Pork Medallions:
• 1.25 lbs pork tenderloin, trimmed of silver skin and cut into 1/2-inch thick medallions
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• Zest and juice of 1 fresh lime
• Juice of 1/2 fresh orange (about 2 tbsp)
• Crispy Lime Cabbage Slaw:
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• Tortillas & Serving Accents:
• 8 small corn or flour tortillas (5-inch)
• 1 ripe avocado, pitted and sliced
• 1/4 cup crumbled cotija cheese (or feta)
• Fresh lime wedges (for serving)

Equipment

• 12-inch cast-iron skillet
• Mixing bowls (medium and large)
• Tongs
• Chef's knife and cutting board
• Measuring spoons

Instructions

1. Toss the shredded green cabbage, red cabbage, chopped cilantro, 1 tablespoon olive oil, 1 tablespoon lime juice, and 1/4 teaspoon salt in a large mixing bowl until combined and slightly wilted.
2. Mix the ground cumin, smoked paprika, chipotle chili powder, garlic powder, kosher salt, black pepper, and lime zest in a small bowl to create the spice rub.
3. Season the pork tenderloin medallions evenly on both sides with the spice mixture, pressing gently so the rub adheres securely to the meat.
4. Heat 1 tablespoon of extra-virgin olive oil in a 12-inch cast-iron skillet over high heat until the oil begins to shimmer.
5. Place the seasoned pork medallions into the hot cast-iron skillet in a single layer without crowding the pan.
6. Sear the pork medallions for 3 to 4 minutes per side without moving them until a dark spice crust forms and internal temperature reaches 145°F.
7. Pour the fresh orange juice and remaining lime juice over the seared pork medallions in the hot cast-iron skillet, tossing for 30 seconds as the juice sizzles into a glossy glaze.
8. Transfer the glazed pork medallions to a clean cutting board, let rest for 3 minutes, then slice into bite-sized taco strips.
9. Char the tortillas directly over an open flame or in a clean dry skillet for 30 seconds per side until warm, pliable, and blistered.
10. Assemble the tacos by layering two charred tortillas per serving with crisp cabbage slaw, sliced citrus pork medallions, avocado slices, crumbled cotija cheese, and fresh cilantro sprigs.

Process Visuals

Step 1 - Mixing the Cabbage Slaw: An overhead flat-lay shot of a cream stoneware bowl with green cabbage, red cabbage, and cilantro being tossed with salad tongs in lime dressing. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 2 - Seasoning Pork Medallions: A 45-degree angle shot showing pork tenderloin medallions on a warm oak cutting board being sprinkled with a red chipotle-citrus spice blend. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 3 - Searing in Cast-Iron: A close-up 45-degree angle shot of seasoned pork medallions searing in a 12-inch cast-iron skillet with a deep spice crust and steam rising. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 4 - Glazing with Citrus Juice: An overhead shot capturing fresh citrus juice poured into the hot cast-iron skillet, bubbling into a glossy reduction over the seared pork medallions. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 5 - Charring Tortillas & Slicing Pork: A 45-degree shot showing seared pork medallions sliced on an oak cutting board alongside blistered corn tortillas on a cream stoneware plate next to the cast-iron skillet. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Hero Shot

A vertical 2:3 crop cookbook cover hero shot displaying three Citrus Pork Tenderloin Tacos on a cream stoneware plate alongside the heavy cast-iron skillet. The charred tortillas hold red and green cabbage slaw, tender citrus pork strips, avocado slices, cotija cheese, and cilantro with fresh lime wedges. Shot at a 45-degree angle. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

• Don't Overcook Pork: Pull medallions at 145°F so they stay juicy; resting for 3 minutes keeps them perfectly tender.
• Tortilla Charring: Charring tortillas over high heat adds smoky flavor and makes them pliable.
• Prepping Ahead: The spice mix and slaw can be prepared ahead for effortless assembly.

Nutrition Estimate (per serving)

• Calories: 426 kcal
• Protein: 32 g
• Carbs: 34 g
• Fat: 18 g