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