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Chipotle–Orange Pork TacosChipotle–Orange Pork Tacos
Chipotle–Orange Pork Tacos
Chipotle–Orange Pork Tacos
30 minutes marinate time and 10 minutes stand time extra
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Recipe - The Fresh Grocer - Corporate
Chipotle–OrangePorkTacos.jpg
Chipotle–Orange Pork Tacos
Prep Time10 Minutes
Servings6
Cook Time12 Minutes
Calories320
Ingredients
1 lb Smithfield® Prime Pork Tenderloin, trimmed
2 tsp Orange Zest
1/4 cup Juice from a Large Orange
1 1/2 tsp Chipotle Chili Powder
2 Garlic Cloves, minced
2 Avocados, pitted, peeled and cut into chunks
1 Tbs Red Wine Vinegar
2 Roma (plum) Tomatoes, seeded and finely diced
2 Tbs Finely Chopped Fresh Cilantro
1/4 cup Finely Chopped Red Onion
12 6-inch Corn Tortillas
Toppings (optional): Shredded lettuce
Toppings (optional): Shredded Cheese
Directions

1. Place tenderloin in a large shallow dish. In a small bowl combine orange zest, orange juice, garlic and chili powder. Pour over tenderloin; turn to coat. Cover and refrigerate 30 minutes.

 

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Grill pork, covered, 12 to 14 minutes or until an instant-read thermometer registers 145°F (medium-rare), turning occasionally. Remove pork from grill; let stand 10 minutes before slicing.

 

3. Meanwhile, for the salsa, place avocados in a medium bowl; drizzle with vinegar. Add tomatoes, cilantro, onion, and salt and pepper to taste; mix well.

 

4. Evenly place pork into tortillas. Garnish with salsa and desired toppings, and serve.

 

Cook’s tip: If using an oven, preheat oven to 400°F. Line a baking sheet with foil and coat foil with nonstick cooking spray. Remove pork from marinade; discard marinade, and pat pork dry. Roast pork 20 to 25 minutes or until an instant-read thermometer registers 145°F.

 

Nutritional Information
  • 13 g Fat
  • 1.5 g Saturated Fat
  • 40 mg Cholesterol
  • 210 mg Sodium
  • 34 g Carbohydrate
  • 4 g Fiber
  • 19 g Protein
10 minutes
Prep Time
12 minutes
Cook Time
6
Servings
320
Calories

Shop Ingredients

Makes 6 servings
1 lb Smithfield® Prime Pork Tenderloin, trimmed
Smithfield Original Recipe Fresh Pork Loin Filet, 27.2 oz
Smithfield Original Recipe Fresh Pork Loin Filet, 27.2 oz, 27.2 Ounce
$8.99$0.33/oz
2 tsp Orange Zest
Sunkist Orange Soda
Sunkist Orange Soda, 45 Fluid ounce
On Sale! Limit 4
$6.18 was $6.97$0.14/fl oz
1/4 cup Juice from a Large Orange
Sunkist Orange Soda
Sunkist Orange Soda, 45 Fluid ounce
On Sale! Limit 4
$6.18 was $6.97$0.14/fl oz
1 1/2 tsp Chipotle Chili Powder
Badia Chili Powder, 2.50 oz
Badia Chili Powder, 2.50 oz, 2.5 Ounce
$2.79$1.12/oz
2 Garlic Cloves, minced
Bellino Whole Peeled Garlic Cloves, 7.75 oz
Bellino Whole Peeled Garlic Cloves, 7.75 oz, 7.5 Ounce
$4.29$0.57/oz
2 Avocados, pitted, peeled and cut into chunks
Wholly Avocado Diced Avocado, 4 oz, 2 count
Wholly Avocado Diced Avocado, 4 oz, 2 count, 8 Ounce
$4.99$0.62/oz
1 Tbs Red Wine Vinegar
Colavita Red Wine Vinegar, 17 fl oz
Colavita Red Wine Vinegar, 17 fl oz, 17 Fluid ounce
$4.79$0.28/fl oz
2 Roma (plum) Tomatoes, seeded and finely diced
Roma Tomato
Roma Tomato, 6 Ounce
On Sale! Limit 4
$0.37 avg/ea was $0.56 avg/ea$0.99/lb
2 Tbs Finely Chopped Fresh Cilantro
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz, 0.25 Ounce
$1.59$6.36/oz
1/4 cup Finely Chopped Red Onion
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
12 6-inch Corn Tortillas
Mission White Corn Tortillas, 25 oz
Mission White Corn Tortillas, 25 oz, 25 Ounce
$3.19$0.13/oz
Toppings (optional): Shredded lettuce
Iceberg Lettuce, 1 each
Iceberg Lettuce, 1 each, 1 Each
$1.99
Toppings (optional): Shredded Cheese
Sargento Cheddar Jack Shredded Cheese, 8 oz
Sargento Cheddar Jack Shredded Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$2.50 was $3.50$0.31/oz

Nutritional Information

  • 13 g Fat
  • 1.5 g Saturated Fat
  • 40 mg Cholesterol
  • 210 mg Sodium
  • 34 g Carbohydrate
  • 4 g Fiber
  • 19 g Protein

Directions

1. Place tenderloin in a large shallow dish. In a small bowl combine orange zest, orange juice, garlic and chili powder. Pour over tenderloin; turn to coat. Cover and refrigerate 30 minutes.

 

2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Grill pork, covered, 12 to 14 minutes or until an instant-read thermometer registers 145°F (medium-rare), turning occasionally. Remove pork from grill; let stand 10 minutes before slicing.

 

3. Meanwhile, for the salsa, place avocados in a medium bowl; drizzle with vinegar. Add tomatoes, cilantro, onion, and salt and pepper to taste; mix well.

 

4. Evenly place pork into tortillas. Garnish with salsa and desired toppings, and serve.

 

Cook’s tip: If using an oven, preheat oven to 400°F. Line a baking sheet with foil and coat foil with nonstick cooking spray. Remove pork from marinade; discard marinade, and pat pork dry. Roast pork 20 to 25 minutes or until an instant-read thermometer registers 145°F.