Pork tenderloin is a lean cut that’s high in protein, low in saturated fat and brimming with all kinds of B vitamins. This tasty recipe also offers a dose of heat that blends perfectly with the cool zesty lime and cabbage.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
¼ red onion
½ jalapeño, seeded
6 tomatillos, husked and quartered
1 cup loosely packed fresh cilantro
2 tablespoons fresh lime juice
12 ounces pork tenderloin, sliced into ½-inch thick rounds
¼ teaspoon salt
1 teaspoon chili powder
¼ teaspoon chipotle powder
1 tablespoon extra virgin olive oil
8 corn tortillas, warmed
2 cups shredded cabbage
2 limes, cut into wedges
- In a food processor, chop the onion and jalapeño.
- Add the tomatillos, cilantro, and lime juice.
- Pulse until well mixed, but still chunky.
- Sprinkle both sides of the pork slices with the salt, chili powder, and chipotle powder.
- In a large skillet, heat the oil over medium-high heat.
- Add the pork and cook through, 2 to 3 minutes per side.
- Transfer to a cutting board and slice into strips.
- Build your tacos with the tortillas, shredded cabbage, sliced pork, and the tomatillo salsa you made in step 1 above.
- Serve with lime wedges.
Total fat 7g
Saturated fat 2g
Dietary fiber 3g
Sugar 4g (0g added sugar)
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness