Dad's Favorite Pork Tenderloin Tacos | What Would Katie Eat? | Food Network

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast adds flavor without dairy.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and often cheaper.

Start by making a rub with coffee, chili powder, paprika, granulated onion, garlic powder, black pepper, salt, and brown sugar.

Stir the rub ingredients together and set aside any leftover for future use.

Brush the pork tenderloin with vegetable oil to help the rub stick.

Apply the rub generously to the pork tenderloin, ensuring a nice crust forms.

Preheat the grill with two heat zones: direct and indirect heat.

Sear the pork tenderloin on the direct heat until a nice crust forms, about 5-7 minutes, then flip to sear the other side.

Move the pork to the indirect heat side of the grill to finish cooking, about 10 minutes, until it reaches an internal temperature of 150 degrees Fahrenheit.

While the pork is cooking, heat corn tortillas on the grill on the indirect heat side, wrapping them in aluminum foil to keep warm.

Prepare the pineapple cucumber salsa by mixing diced pineapple, cucumber, and jalapeno in a bowl.

Slice the rested pork tenderloin and assemble the tacos with pork, shredded purple cabbage, pineapple cucumber salsa, sour cream, lime juice, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary