• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Gluten Free

    Pork Asada Tacos with Tomatillo Salsa Verde

    Modified: Apr 23, 2023 · Published: Dec 6, 2013 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I'm going to go ahead and proclaim 2013 The Year of the Taco. We've enjoyed lots of different takes on tacos this year, both fresh from my tiny kitchen and out at restaurants from New York to Maryland and Indiana. There isn't much that I wouldn't want to taco-fy, and I'm looking forward to trying a lot more filling combos in the future. So when I saw these beautiful pork tacos pop up in my feed reader, I just had to try them out. They don't take a whole lot of time to prepare, and let me tell you - they are outstanding!

    My tomatillos took a lot longer than 5 minutes to char, but I made sure to wait for them to change colors, because the charred flavor is key for the salsa verde. Wow. I had no idea that was so easy to make at home - I don't know that I'll ever buy it again (after I use up whatever is in my pantry, of course). The avocado on top adds a nice bit of creaminess, and I think next time, I'll add some thinly sliced radishes for some peppery crunch. The seasoning on the pork is fantastic - there's a ton of flavor in the mix.

    Pork Asada Tacos with Tomatillo Salsa Verde

    This is a fantastic recipe that would be great for a dinner party. Pork tenderloin just melts in your mouth. I served the tacos with rice that was cooked with homemade veggie stock (made in the slow cooker from frozen veggie scraps that I had been saving up) instead of water, topped with black beans and chopped red onion. It was a beautiful dinner, and it was just as good for lunch again the next day!

    Also - just a reminder - you still have a week to enter the Simply Organic spice gift box giveaway. Check out this post for details.

    Pork Asada Tacos with Tomatillo Salsa Verde
    My Daily Morsel (Adapted from The Chew)

    Warm spice-rubbed pork and tomatillo salsa inside corn tortillas.

    Serves 6

    Prep Time: 30 min
    Cook Time: 30 min
    Total Time: 1 hr

    FOR THE SALSA
    4 large tomatillos, husks removed, rinsed, and halved
    1 lime, juiced
    2 garlic cloves, peeled
    1 jalapeño, seeded and chopped
    ½ teaspoon kosher salt
    ¼ cup diced yellow onion
    ⅓ cup chopped cilantro leaves

    FOR THE TACOS
    2 tablespoons olive oil
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons kosher salt
    1 tablespoon ground coriander
    1 tablespoon garlic powder
    2 (1 pound) pork tenderloins

    12 corn tortillas
    1 avocado, peeled and diced
    1 lime, quartered

    FOR THE SALSA
    Preheat the broiler. Place the tomatillos, cut side down, on a small rimmed baking sheet. Broil for about 5 minutes, until charred all over. Remove from the oven and let cool slightly.

    Place the tomatillos, lime juice, garlic, jalapeño, and salt in the bowl of a food processor and pulse until smooth. Transfer to a small bowl and stir in the onion and cilantro. Chill in the refrigerator until ready to use.

    FOR THE TACOS
    Preheat the oven to 375°F. Heat the olive oil in a large ovenproof skillet over high heat.

    Stir together the cumin, chili powder, salt, coriander, and garlic powder in a small bowl. Rub all over the pork tenderloin. Add the pork to the pan and sear for about 2 minutes per side, until a golden brown crust forms. Transfer to the oven and cook for 15 to 20 minutes, until a meat thermometer inserted into the center of the pork registers 145°F. Transfer the pork to a cutting board and let rest for 10 minutes.

    To serve, cut the pork into ¼-inch thick slices. Arrange the pork in the tortillas and top with the salsa verde, avocado, and a squeeze of lime juice.

    Big Flavors Rating: 5 Stars

    More Gluten Free

    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Ladling homemade yogurt into a glass jar for storage.
      Homemade Instant Pot Yogurt

    Reader Interactions

    Comments

    1. Pam

      December 06, 2013 at 5:03 pm

      Great recipe that I want to try! I like the touch of coriander in it. Sounds good!

      Reply
    2. Kumar's Kitchen

      December 06, 2013 at 7:21 pm

      toothsome and extremely tempting tacos...burst of yummy flavors in each bite,thanks for sharing 🙂

      Reply
    3. Joanne

      December 08, 2013 at 9:20 am

      We have eaten a TON of tacos this year also! It's a little absurd. And homemade salsa verde? Sounds good to me!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.