Roasted Pork Tenderloin Tacos

• 1 (1-pound) pork tenderloin, trimmed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 tablespoons mojo marinade (such as Goya)
• 1/2 cup white wine vinegar
• 3 tablespoons water
• 1 1/2 tablespoons sugar
• 1 cup thinly vertically sliced red onion
• 8 (6-inch) corn tortillas
• 1 jalapeno pepper, cut into 16 slices
• 1 ripe avocado, cut into 16 wedges
• 1/4 cup Mexican crema

1. Preheat oven to 425u0b0.
2. Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425u0b0 for 8 minutes or until a thermometer registers 145u0b0 (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.
3. Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.
4. Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeno slices, 2 avocado wedges, and 1 1/2 teaspoons crema.
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pork tenderloin, freshly ground black pepper, salt, canola oil, mojo marinade, white wine vinegar, water, sugar, red onion, corn tortillas, pepper, avocado, crema

Taken from www.myrecipes.com/recipe/roasted-pork-tenderloin-tacos (may not work)