These Pork Tacos with Salsa Verde are so good and so damn easy to prepare, literally the perfect weeknight meal… who am I kidding, its perfect any day 😉 The pork is so tender and juicy but omggggg The star of this dish is the salsa verde though…mmmmm that salsa verde!! My mouth waters just at the thought of it. lol
Pork Tacos With Salsa Verde
Salsa verde is a green herbaceous sauce. I first came across the recipe in Hugh Acheson’s book, “How to Cook”. Its a great book, I highly recommend it… great for cooks of all levels. Ok so back to the glorious sauce, His sauce is a mix of green herbs- Parsley, mint, basil and marjoram blended together with some garlic, acid and oil and a few extra good things for saltiness( anchovies) and flavor(dijon mustard). It’s soooo good, but I don’t usually have the ingredients he uses on hand so I tailored it to my tastes.. I encourage you to do the same. Any and all green herbs work, stick to the green theme when making this sauce and you can’t go wrong 😉
These pork tacos with salsa verde recipe is so versatile too. If you don’t like pork, use chicken, steak is amazing in here too. Fish and shellfish also great, as well as all sorts of veggies. Use this recipe as a guide and experiment your heart out. Do not leave out the pickled onions though. The pickled onions are also key , check out my recipe for quick pickled onions here.
One final thing before we make tacos. In the directions I instruct you on how to remove the silver skin from the pork tenderloin but if you need a visual aid, check out this vid from Martha Stewart. Its not tricky at all, but I do suggest removing it before cooking. When left attached it cooks up chewy and tough. It wont kill you but its not pleasant . You of course can have a butcher do it instead 🙂 Ok now lets make some tacos!
Pork Tacos With Salsa Verde
- 1lb pork tenderloin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp kosher salt
- juice of 1/2 lemon
- juice of 1/2 orange
- drizzle of olive oil
Salsa Verde- yield is almost 1 cup
- 1/2 cup parsley leaves
- 2 tbsp fresh basil leaves
- 1 tbsp cilantro leaves
- 2 garlic cloves, smashed
- 1/2 jalapeno ( wtihout seeds for mild)
- 1 green onion, roughly chopped
- 1 tbsp capers, rinsed
- 2 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 tbsp Apple Cider Vinegar
- 3/4 cup Extra virgin olive oil
- salt and pepper to taste
- Charred corn tortillas
- Pickled red onions
- Cotija cheese
- Place the tenderloin on your cutting board, preferably one used only for meat, and remove the silver skin. a boning knife works really well because of the pointed tip. You need to get under the skin and slide your knife right under it.. carefully cut it off. (Or ask your butcher to do it) Now cut the loin in half then into 1 inch pieces and place in one of the bowls. set it aside and clean your area right up.
- Add all the marinade ingredients to the pork, with just enough oil to coat the meat, and mix it well, let this marinade for at least 1 hour or you can seal it in a ziplock and put it in the fridge over night.
- Place your pan over medium high heat on the stove.
- When its hot, add a little more oil just to coat the bottom of the pan and add the pork.. space it out a bit so its not overlapping all over each other.
- Cook the pork until its nice and brown all over, no need to constantly stir and mix, just let it do its thing.. its takes about 20 to 30 minutes, turning the meat once or twice.
- As the pork is browning, let's make the salsa verde.
- Add all the ingredients to the blender and blend.. couldn't be any easier:-) adjust the flavor with salt and pepper until it tastes good to you.. one pinch at a time.
- Pork should be done! To serve, put some pork on the charred tortillas, drizzle generously with the salsa verde, top with pickled red onions and cotija cheese.
- will need 2 bowls, cutting board, sharp knife, blender and a larrge saute pan