- 8
- 45 mins
Ingredients
- FOR THE PORK:
- 3 T fresh orange juice
- 2 T vegetable oil
- 2 T fresh lime juice
- 2 T minced garlic
- 2 T chopped fresh oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. each black pepper and red pepper flakes
- 2 pork tenderloins, trimmed (about 1 lb. each)
- FOR THE TACOS:
- 8 6-inch corn tortillas
- 1 cup canned low-fat refried black beans
- 1 cup shredded Monterey Jack cheese
Preparation
Step 1
For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes. Place tenderloins in a flat baking dish; pour marinade over meat. Cover dish; chill tenderloins until ready to grill, up to 2 hours.
Preheat grill, heating one side to medium-high and the other side to medium-low.
Grill tenderloins, covered, over medium-high heat until an instant-read thermometer inserted into the centers registers 150°, 12–15 minutes. Remove tenderloins from grill and tent with foil. Let tenderloins rest while preparing tortillas.
For the tacos, top tortillas with 2 Tbsp. each of refried beans and cheese. Place tortillas over medium-low heat and cook just until cheese melts, 1–2 minutes.
Cut tenderloins into thick slices. Top each tortilla with sliced pork; serve with Grilled Salsa Roja.
Nutrition Information
Per taco (without salsa): 340 cal; 11g total fat (4g sat); 86mg chol; 386mg sodium; 27g carb; 4g fiber; 33g protein