Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.
The keys to this meal
Apple-Celery Slaw: This adds a tasty zest to a meal, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper and you have an amazing filling.
Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.
Before we start the bbq Pork Tenderloin Tacos let’s go over some common questions about the ingredients of this meal.
How to pick out the best cut of pork tenderloin?
Look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.
What is the best way to keep pork loin from drying out?
The reason why people don’t like cooking pork loin is because it’s very simple for you to dry it out. Pork is one of those meat that’s very important to cook fully. The secret to preparing loin roasts is to take the time for slow cooking with a bit of liquid to keep the meat moist. Cooking pork loin in aluminum foil adds an extra layer of protection to keep it from drying out.
How to keep cilantro fresh?
Both cilantro and mint store well in the refrigerator. When you store it in the refrigerator, you should put them in a glass of water, and cover it with a plastic bag.
Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.
Tips for cooking pork
Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
When browning pork, drying the cut off with a paper towel before adding to the heat source will result in more even browning.
When frying or sautéing, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.
Asian BBQ Pork Tenderloin Tacos with Apple-Celery Slaw & Sriracha Mayo
- rimmed baking sheet
- ¼ oz fresh mint
- ¼ oz fresh cilantro
- 6 6-inch flour tortillas
- 2 oz mayonnaise
- 1 pkt Sriracha
- 2 oz celery
- 1 apple
- 10 oz pkg pork tenderloin
- 1 pkt teriyaki sauce
- kosher salt & ground pepper
- apple cider vinegar or white wine vinegar
- neutral oil such as vegetable
- Marinate pork: Preheat oven to 450°F with a rack in the upper third. Add 1½ tablespoons of the teriyaki sauce to a medium bowl (save rest for step 2), then add pork and a pinch of salt; toss to coat pork.
- Roast pork: Line a rimmed baking sheet with foil and transfer pork. Roast on upper oven rack until pork is firm to the touch and reaches an internal temperature of 145°F, about 15 minutes (watch closely as ovens vary). Remove from oven and brush with remaining teriyaki sauce. Set aside to rest for 5 minutes.
- Make apple-celery slaw: Meanwhile, quarter apple, discarding core, then cut crosswise into matchsticks. Trim ends from celery, then thinly slice on an angle. In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a generous pinch of sugar. Add apples and celery to dressing, then toss to coat. Season to taste with salt and pepper.
- Make Sriracha-mayo: In a small bowl, stir together Sriracha and mayo. Season to taste with salt and pepper.
- Char tortillas: Toast tortillas over an open flame until lightly charred in spots, 5–10 seconds per side. (Alternatively, bake on upper oven rack in batches until lightly charred, watching closely) Wrap in foil to keep warm.
- Assemble tacos & serve: Coarsely chop cilantro leaves and tender stems together. Remove mint leaves from stems and coarsely chop leaves. Stir half of the cilantro and mint into apple-celery slaw. Thinly slice pork. Top tortillas with Sriracha-mayo, pork, some of the apple-celery slaw, and remaining herbs. Serve remaining apple-celery slaw alongside.
Wheat, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.