Get ready for a tasty treat with these crispy pork tenderloin tacos! The tender pork is perfectly seasoned and fried until golden brown, adding a crunch to every bite.
Pair these tacos with fresh corn salsa, bringing a sweet and zesty flavor that balances the dish. Trust me, they make a fun dinner that’ll have everyone coming back for more! 🌮
Key Ingredients & Substitutions
Pork Tenderloin: This cut is tender, lean, and perfect for frying. If you can’t find it, chicken breast or thighs work great as alternatives, though they may need different cooking times.
Buttermilk: This gives the pork flavor and tenderness. You can substitute with yogurt thinned with a bit of milk or regular milk with a splash of vinegar. Both will achieve a similar effect.
Cornmeal: I love using cornmeal for extra crunch, but crushed cornflakes are a fun alternative for a sweeter touch. If you’re gluten-free, try almond flour or gluten-free breadcrumbs.
Fresh Corn: Sweet summer corn adds freshness. If out of season, use frozen corn; just make sure to thaw and dry it well before mixing it into your salsa.
How Can I Ensure the Pork Stays Crispy?
Frying is all about maintaining that crispy exterior! Here are my tips:
- Make sure the oil is hot enough; test by dropping a small piece of the batter in. If it bubbles up, you’re ready to go.
- Don’t overcrowd the pan—fry in batches to keep the temperature up. This way, each piece crisps up nicely!
- Drain on paper towels right after frying to get rid of excess oil and keep the pork crispy.
Following these steps will help you achieve deliciously crispy pork every time!
Crispy Pork Tenderloin Tacos With Fresh Corn Salsa
Ingredients You’ll Need:
For the Pork Tenderloin:
- 1 lb pork tenderloin, trimmed and cut into 1/2-inch thick slices
- 1 cup buttermilk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1/2 cup cornmeal or finely crushed cornflakes (for extra crispiness)
- Vegetable oil, for frying
For the Fresh Corn Salsa:
- 2 ears fresh corn, kernels removed
- 1 small red bell pepper, finely diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For Serving:
- Small corn or flour tortillas
- Fresh lime wedges
- Optional: avocado slices, crumbled queso fresco or Cotija cheese, sour cream or Mexican crema
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 hour to marinate the pork. After that, frying and assembling the tacos will take about 20-25 minutes. So, you can expect a total of about 1 hour and 40 minutes, including marination time and cooking time. It’s well worth the wait for those crunchy, flavorful bites!
Step-by-Step Instructions:
1. Marinate the Pork:
In a bowl, combine the pork slices with buttermilk, chili powder, cumin, garlic powder, salt, and pepper. Cover the bowl and refrigerate for at least 1 hour (2-3 hours is even better!) to let the flavors soak in and to tenderize the meat.
2. Prepare the Corn Salsa:
While the pork marinates, take another bowl and mix the corn kernels, red bell pepper, jalapeño (if you’re using it), red onion, and cilantro. Drizzle lime juice over the mixture, then add salt and pepper to taste. Toss everything together and refrigerate. This will let the fresh flavors meld together!
3. Coat the Pork:
In a shallow dish, mix the flour and cornmeal together. Take the marinated pork slices out of the fridge, letting any excess buttermilk drip off. Dredge each slice in the flour mixture, pressing gently to make sure it sticks well.
4. Fry the Pork:
In a heavy skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You want it to be nice and hot (around 350°F/175°C). Fry the pork slices in batches for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them and place on paper towels to drain excess oil.
5. Warm the Tortillas:
Gently heat the tortillas on a dry skillet over medium heat or directly over an open flame until they’re soft and pliable. This should only take a minute or so!
6. Assemble the Tacos:
Now it’s time for the fun part! Take a tortilla and place a few crispy pork slices on it. Top with a generous spoonful of the fresh corn salsa. If you’d like, add some avocado slices, cheese, or crema to make it even tastier. Serve with lime wedges on the side for a fresh kick.
7. Serve Immediately:
These crispy pork tenderloin tacos are best enjoyed hot and fresh. Grab a taco and dig in—enjoy the explosion of flavors and textures!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Absolutely! If pork tenderloin isn’t available, you can use chicken breast or thighs instead. Just remember to adjust the cooking times accordingly, as chicken may take a bit longer to cook through.
How to Store Leftover Tacos?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the pork in a skillet over medium heat until warmed through, and warm the tortillas separately. For best results, assemble fresh tacos when you’re ready to eat!
Can I Make the Corn Salsa Ahead of Time?
Yes! The corn salsa can be prepared a day in advance. Just keep it in the refrigerator to let the flavors meld. Give it a quick stir before serving, and add more lime juice if needed to refresh the flavors.
What Toppings Can I Add to My Tacos?
Feel free to get creative! Sliced avocado, crumbled feta or Cotija cheese, fresh cilantro, jalapeños, and sour cream or Mexican crema all make excellent additions. Customize based on your preferences!
