Pork Tenderloin Tacos with Pickled Onions

1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground ancho chili pepper
1 1/2 teaspoon dried oregano
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
3 teaspoons garlic, finely minced or smashed
2 tablespoons fresh lime juice
2 lb. lean pork tenderloin
1/2 cup white vinegar
1/2 cup white sugar
1/4 teaspoon salt
1 thin sliced red onion
8 corn tortillas
Optional garnish: jicama shreds, avocado or guacamole, cilantro sprigs, fresh lime juice

Mix cumin, ancho chili powder, oregano, all spice, salt, pepper and smashed garlic in a small bowl. Add lime juice and mix into a paste.
Rinse and pat dry pork tenderloins and remove any silver skin. Add pork tenderloins to 11" X 7" glass baking dish and coat thoroughly with paste mixture. Cover with plastic wrap and refrigerate 2-3 hours or overnight.
To prepare pickled onions: In a small saucepan, bring white vinegar, sugar and salt to a simmer or until sugar is dissolved. Add sliced onion to small shallow bowl and pour vinegar mixture over onion. Let onion mixture cool. Cover and refrigerate at least 1 hour.
To prepare pork tenderloin: Preheat oven to 425 degrees F. Cover large baking sheet with parchment paper. Transfer pork onto baking sheet and bake on top rack 20 - 25 minutes or until thermometer reads 160F. Remove from oven and tent with foil for 10 minutes. Thinly slice pork against the grain.
Serve pork on corn tortillas with pickled onion and optional jicama shreds, fresh avocado or guacamole and fresh cilantro sprigs. Drizzle with fresh lime juice.

Nutrition Information