Grilled Mojo Pork Tenderloin Tacos

For 8 Servings, Grilled Mojo Pork Tenderloin Tacos keeps the list centered on fresh orange juice, Zest of one orange and Zest of one lime. Set aside about 270 minutes.

• Yield 8 Servings
• Ready in 270 minutes
• Prep 250 minutes
• Cook 20 minutes

Ingredients

• 1/2 cup fresh orange juice (about 1-2 oranges)
• Zest of one orange
• Zest of one lime
• 1/4 cup fresh lime juice (about 2-3 limes)
• 1/4 cup olive oil
• 8 cloves garlic (about 2 tablespoons)
• 2 teaspoons dried oregano
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper
• 2 pork tenderloins (about 2 1/2 - 3 pounds total)
• 12-16 corn or flour tortillas (6- to 8-inch)
• Refried beans (optional,)
• Taco toppings of your choice (cheese, lettuce, tomatoes, avocados or guacamole, sour cream, etc.)

Instructions

1. In a medium bowl or large liquid measuring cup, whisk together the orange juice, orange zest, lime zest, lime juice, olive oil, garlic, oregano, salt and pepper.
2. Place the pork tenderloin in a shallow dish or in a large ziplock bag and pour the marinade to cover the pork.
3. Refrigerate and marinade at least 4 hours and up to 24 hours.
4. Preheat a grill to medium heat (about 350 degrees F if you have a temperature gauge or thermometer) and grill the pork tenderloin for 15-20 minutes, flipping halfway through, until the internal temperature of the thickest part of the pork registers 145 degrees F on an instant-read thermometer.
5. Let the pork rest for 5-10 minutes before slicing thinly. Serve the pork with warm corn or flour tortillas and whatever taco toppings you like. They are also delicious with a layer of refried beans spread on the tortillas and covered in Monterey Jack cheese (warmed in the oven until the cheese melts before adding the pork and toppings).

Give it a minute off the heat, then serve it while it is still hot.