Cumin Crusted Pork Tacos

Cooking Light is one of the best food magazines out there. No, it’s not gourmet but it delivers yumminess that you don’t have to feel guilty about.

One of our favorites is the pork tacos with bean salad recipe. It was published back in 2005 and it’s soooo tasty. **disclaimer from the chef: I like tacos but not with pork. I love the salad but I don’t like beans. This is Stevo’s fave so I generally eat the pork, solo. Crazy, I know, but at least I’m honest. 🙂


These simple ingredients make the salad. The original recipe calls for avocado but I’ll often make it without, if they’re not ripe enough.


Now onto the pork. Remove the silver skin and soak it in a brine for 20 minutes to an hour. The brine should be water, 50% salt and 50% sugar.

Next, prep the pork seasoning. I find it interesting they call for Paprika because searing it will cause it to burn so I usually cut it in half.

Rub the seasoning all over the tenderloin.

Sear the pork until it’s browned on all sides.

Put it in a 425 degree oven for 15 – 20 minutes. The recipe calls for 12 minutes for a 2 lb pork tenderloin but careful monitoring proved that wasn’t enough (and I like my pork slightly pink).

Prepare a foil tent and place the tenderloin in the foil when done.

While it’s resting, prepare the tortilla shells, per the recipe.

Spread a layer of the Chipotle mayo, then shredded Mexican blend cheese, then the bean salad. Lastly, add the diced pork.

Roll it up and enjoy!!

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