This Mexican pork tenderloin recipe is a perfect example of a versatile protein in your meal time. It is flavorful, tender, juicy, and easy to prepare. You can serve it as is, or you can use it as part of another meal such as tacos, enchiladas, salads, or even a burrito!
Mexican Pork Tenderloin
This juicy, succulent Mexican pork tenderloin melts in your mouth and is guaranteed to be a hit at the dinner table. The flavors blend together into a tender yet flavorful dish that will surely make everyone content – even picky eaters. This is one of those proteins that is so versatile and loved by everyone that it is on our menu at least once a month.
- Boneless pork tenderloin
- Olive oil
- Taco seasoning
- Garlic powder
- Black pepper
This is a perfect dish for making on the weekend and using for different meals throughout the week. It’s also a personal favorite to “prep ahead” by freezing in the marinade. You just thaw overnight in the refrigerator and cook as directed.
- Taco shells, tortillas, and toppings such as avocado, lime, salsa, cheddar cheese, hot sauce, lettuce, and tomato
How to Make a Mexican Pork Tenderloin
Start by creating the marinade for your pork tenderloin. I like to use a gallon-sized Ziploc bag that has been double-bagged (for safety). Place the pork tenderloin into the bag and set it aside.
Then, you will whisk together the oil, cumin, salt, garlic powder, pepper, and taco seasoning.
Once combined, pour this over the meat in the baggie, and then squeeze as much air out as possible and seal the bag. Now, squish or knead the bag so the meat gets covered in the marinade. Slide into a second bag for safety, or place into a shallow bowl then refrigerate for 2 hours, up to overnight.
When you are ready to prepare the pork loin, preheat the oven to 425°F. Spray a roasting pan or large baking dish with non-stick spray or brush with olive oil. Add the pork tenderloin, to the dish, and discard the leftover marinade and bag.
Roast this, uncovered, for 40 to 45 minutes, or until the center has reached at least 145°F at the thickest point. Remove from the oven, and let it stand for 5 minutes before slicing to serve.
Note: Pork tenderloin should be cooked for 20 to 25 minutes per pound at 425°F
What goes with Pork Tenderloin?
Mexican pork tenderloin goes with just about anything. One of my favorite side dishes that are quick, easy, and flavorful is cilantro lime rice or wild rice pilaf. But in addition to rice, any type of potato pairs perfectly. Try making mashed potatoes, roasted potatoes, or air fryer Parmesan potatoes. Any type of roasted vegetable will taste great. Even a simple side salad. Of course, don’t forget a side of crusty bread.
How can I serve this Mexican pork?
This is a perfect dish for making on the weekend and using for different meals throughout the week. Below are some ideas for using this throughout your menu this week.
- Omelets or in a quiche
- Breakfast sandwiches
It’s also a personal favorite to “prep ahead” by freezing in the marinade. You will just thaw overnight in the refrigerator and cook as directed.
What are some tips for making pork tenderloin?
- Make sure your pork tenderloin is at room temperature before cooking. This ensures even cooking.
- Consider searing the pork before placing it in the baking dish to hold in extra flavor.
- Always let it rest for at least 5 to 10 minutes before slicing to keep it juicy.
- Use a meat thermometer to determine when it is done cooking so you don’t have a dry result.
The recommended internal temperature for pork is 145°F (63°C). Monitor the internal temperature of the pork to make sure it is cooked thoroughly but not overcooked and dry.
Cooked pork should be stored in the refrigerator for no longer than 3-4 days. Once the pork has cooked, move it to an airtight container. If you will not be able to eat the pork in 4 days, it can also be kept in the freezer for up to 3 months.
Yes, you can cook frozen pork tenderloin in the air fryer. When cooking meat from frozen it is important to remember that it takes longer to cook. Make sure to use a meat thermometer to ensure that it is cooked through.
Yes, you can use any type of pork such as bone-in or boneless pork loin, chops, or tenderloin. The cooking time and temperature will vary depending on the cut of pork you are using.
If you like this recipe, then check out my cookbooks. I’ve created 4 books filled with delicious recipes that are easy to make, packed with flavor, and ideal for a new cook!
- Mediterranean Air Fryer: 95 Healthy Recipes to Fry, Roast, Bake, and Grill
- Clean Eating Air Fryer Cookbook: 70 Healthy Whole-Food Recipes
- The Complete Dutch Oven Cookbook: 105 Recipes for Your Most Versatile Pot
- The Complete Cookbook for Beginners: Essential Skills and Step-by-Step Techniques
Discover the flavors of Mexico with our delicious recipe for tender Mexican pork tenderloin. Perfectly seasoned and full of taste!"
- 2 lb boneless pork tenderloin
- 3 tbsp olive oil
- 2 tbsp taco seasoning
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- Add the pork tenderloin to a gallon-sized Ziploc bag and set aside.
- Combine oil, taco seasoning, cumin, salt, garlic powder, and pepper in a small bowl. Mix well. Pour the marinade over the meat in the bag. Gently squish the bag around, spreading the marinade onto the pork. Then refrigerate for 2 hours up to overnight.
- When you are ready to cook, preheat the oven to 425°F and grease a roasting pan. Add the meat to the pan, discard the bag, and leftover marinade, if any. Roast, uncovered, for 45-50 minutes or until a thermometer inserted in the center reads a minimum of 145°F at the thickest point.
- Let it rest for 5 to 10 minutes before slicing to serve.
- Pork is safe to eat at 145°F, but many prefer it a bit more well done at 155°F to 165°F. Be careful not to overcook the pork as it will become dry and tough.
Amount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 681mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 40g