Mexican Roasted Pork Tacos with Chili Sauce


2 tbs canola oil or lard (lard is traditionally used in Mexican cooking)
2 lb pork tenderloin, all fat removed
1 onion, sliced, allowed to marinate in canned beet juice for 2 minutes
1 clove garlic, minced
1 ripe avocado peeled and sliced
1 cup tomato sauce
1 tsp cumin
Kosher salt and fresh cracked black pepper to taste
1 tsp oregano
1 tsp crushed red pepper flakes
1 tsp chili powder
small bunch of cilantro, chopped roughly for garnish
1/2 lb of Mexican white cheese or sharp white cheddar for garnish
fresh cilantro for garnish
pickled red onions for garnish
This is a spicy south of the border recipe that is great sliced and served with rice or shredded and used as a taco filling. It also uses onions marinated for a short time in beet juice which gives the great flavor and a strikingly beautiful appearance.


  • In a saute pan and the oil and saute the onion and garlic using medium heat until soft and fragrant.
  • Add tomato sauce, cumin, oregano, red peppers, chili powder and season with salt and pepper. Simmer using low heat for 15 minutes.
  • Place pork in baking dish and pour sauce over it, turning the pork with tongs to make sure that it is covered completely with the sauce.
  • Add the sliced onions to the canned beet juice and allow to sit for about 3 minutes.
  • Peel and slice the avocados and drizzle them with a little lemon or lime juice to retain color.
  • Cover the dish with foil and bake pork for about 1 hour at 350 degrees.
  • Cut pork into slices and spoon sauce over.
  • Garnish with avocado onions and cilantro.



5 min


1 hr


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