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Grilled Pork Tenderloin Tacos with Corn-Okra Relish

Name: Grilled Pork Tenderloin Tacos with Corn-Okra Relish
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 2 lbs pork tenderloin; 1 tbsp ground cumin; 1 tbsp ground chipotle powder; 1 tbsp ground paprika; 1 tsp ground garlic powder; salt and pepper to taste; Flour tortillas, for serving; 1 1/2 cups grilled corn; 2 cups chopped okra; 2 celery stalks, sliced thinly; 2 tbsp chopped scallions; 1/4 cup chopped basil; 1/2 tsp red pepper flakes; 2 tbsp olive oil; 2 tbsp white wine vinegar; salt and pepper to taste

Grilled Pork Tenderloin Tacos with Corn-Okra Relish are a flavorful and easy meal to make on the grill!

Disclosure: This post is sponsored by the Iowa Pork Producers Association. As always, all opinions expressed are 100% my own.

Taco Meets Grill.

It has a nice ring to it, don’t you think?

I mean it’s no Topanga and Cory, Boy Meets World tangled love series, but I feel like we can work with it. Instead of making standard tacos in a skillet, the series is all about different ways to grill tacos. Would you watch it? Looking for a friend here.

Although, I have a sneaky suspicion that if I made these Grilled Pork Tenderloin Tacos with Corn-Okra Relish you might tune in. Have you ever grilled pork tenderloin? Pork is one of my favorite pieces of protein to cook. First of all it’s extremely cost effective which is great because Bret and I cook at home a lot. Did you know that one third of pork raised in United States comes from Iowa? So whenever you shop for pork at the grocery store you are supporting family farms in Iowa and the U.S.!!

Second, there are many ways to prepare pork tenderloin whether it’s in a slow cooker, roasting it in the oven, or my personal favorite, throwing it on the grill. Now, you might be thinking, how the heck to do you grill tenderloin? Great question and today, I am going to show you how to grill tenderloin because it’s super easy to do!

Start by trimming away the silver skin because it doesn’t breakdown when cooking. Next, take the tenderloin and rub some spices all over. Since I am making tacos I went with a mixture of cumin, paprika, garlic powder and chipotle powder. Place the prepared tenderloin on the grill over direct heat for about five minutes. This will help get that crispy outside texture. Then simply move the tenderloin to indirect heat to finishing cooking for about 10 to 15 minutes. See, super easy!

I highly recommend using a digital thermometer to measure the internal temperature. Should be at 145 degrees. Once the temperature is reached, remove the pork tenderloin from the grill and let it rest for at least five to ten minutes before slicing thinly. Then assume the taco making position. Place slices of pork tenderloin into a tortilla shell and garnish with a delicious corn-okra relish.

And that’s it! Topanga and Cory approved.

For more information regarding Iowa Pork production and farming check out the below links:

Modern Pig Farming

https://www.iowaselect.com/

http://www.fooddialogues.com/category_overview/common-production-practices/

Print Recipe

Grilled Pork Tenderloin Tacos with Corn-Okra Relish

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

for the pork tenderloin:
2 lbs pork tenderloin
1 tbsp ground cumin
1 tbsp ground chipotle powder
1 tbsp ground paprika
1 tsp ground garlic powder
salt and pepper to taste
Flour tortillas, for serving
for the corn-okra relish:
1 1/2 cups grilled corn
2 cups chopped okra
2 celery stalks, sliced thinly
2 tbsp chopped scallions
1/4 cup chopped basil
1/2 tsp red pepper flakes
2 tbsp olive oil
2 tbsp white wine vinegar
salt and pepper to taste

Directions:

for the pork tenderloin:
Preheat a grill to medium-high heat. Take the tenderloins and remove any silver skin. Next, in a small bowl combine cumin, chipotle powder, paprika, garlic powder, salt and pepper. Take the spice mixture and rub it all over each tenderloin. Next, place the tenderloins on the grill over direct heat for about five minutes flipping halfway. Then move the tenderloins to indirect heat for about 10 to 15 minutes flipping halfway until an internal thermometer reads 145 degrees. Remove the tenderloins from the grill and let them rest for about five minutes. Once cool enough to handle, slice thinly and place slices into a tortilla. Top with the corn-okra relish. Repeat process until all tacos have been served. Serve and enjoy!
for the corn-okra relish:
In a medium bowl combine all the ingredients. Set aside until ready to assembly tacos.

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