These authentic Mexican tacos require a few steps, but the process is simple and worth the effort! The pork tenderloin makes for a tasty, tender filling combined with the sautéed onions and fresh cilantro. 

Makes 10 tacos


1 lb pork tenderloin
2 garlic cloves, peeled and slightly crushed
6-8 peppercorns
2 teaspoons salt
½ large onion, diced
1-2 teaspoons butter
½ cup fresh cilantro, finely chopped
10 corn tortillas
Olive oil
Salt to taste

To cook the tenderloin, fill a large pot with 6 cups of water. Add the garlic cloves, peppercorns salt and bring to a boil. When it is boiling, add the tenderloin and then reduce to the lowest heat possible. Cook for about 20-25 minutes or until just cooked and tender when tested with a fork. I recommend testing around 20 minutes. Overcooking the meat will make it tough. Remove the tenderloin and let cool slightly. Shred the meat using 2 forks or a shredder.

In a large pan, heat 1 tablespoon of olive oil and the butter over a low-medium heat. Add the onions and sauté until soft and just slightly golden. Add the shredded pork, stirring to combine. You may drizzle a little olive oil if it seems dry. Season with salt to taste. 

On a griddle pan, heat the olive oil over a medium high heat. Add the corn tortillas and cook until slightly golden.

Fill each tortilla with the onion pork mixture and top with the fresh cilantro. Serve with your favorite hot sauces.