18 Flavorful Mexican Recipes with Succulent Pork Tenderloin

Hey there, home cooks! Have you ever wondered how to turn simple pork tenderloin into spectacular Mexican-inspired meals? Whether you’re craving quick weeknight dinners, festive weekend feasts, or comforting family favorites, we’ve gathered 18 incredibly flavorful recipes that will transform this versatile cut into mouthwatering masterpieces. Get ready to spice up your cooking routine—these succulent dishes are guaranteed to become new staples in your kitchen!

Spicy Pork Tenderloin Tacos with Salsa Verde

Nothing beats that moment when you pull perfectly seasoned pork tenderloin from the oven, the spicy aroma filling your kitchen and reminding you why tacos are always a good idea. I actually started making this recipe after a friend brought back some incredible salsa verde from a trip to Mexico, and now it’s become my go-to for casual dinners with friends. There’s something magical about how the spicy pork pairs with that tangy green salsa that keeps everyone coming back for seconds.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1 tsp salt
– 8 corn tortillas
– 1 cup salsa verde
– 1/2 cup chopped cilantro
– 1/2 cup diced red onion
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt.
4. Rub the pork tenderloin evenly with olive oil, then coat thoroughly with the spice mixture.
5. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until a golden-brown crust forms.
6. Transfer the skillet to the preheated oven and roast for 18-20 minutes until the internal temperature reaches 145°F.
7. Remove the pork from the oven and let it rest on a cutting board for exactly 5 minutes to allow juices to redistribute.
8. While the pork rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Thinly slice the rested pork against the grain into 1/4-inch thick pieces.
10. Assemble tacos by placing sliced pork on warmed tortillas, then topping with salsa verde, chopped cilantro, and diced red onion.
11. Serve immediately with lime wedges on the side for squeezing over the tacos.

The tender, juicy pork practically melts in your mouth while the spicy crust provides that satisfying crunch, and the cool salsa verde cuts through the heat beautifully. I love serving these with extra lime wedges and letting everyone build their own tacos family-style—it makes for such a fun, interactive meal that always gets rave reviews.

Chipotle Lime Grilled Pork Tenderloin Fajitas

Nothing beats the sizzle of fajitas hitting a hot skillet, especially when it’s my Chipotle Lime Grilled Pork Tenderloin version. I first made these for a last-minute summer gathering, and they were such a hit that they’ve become my go-to for feeding a crowd without spending all day in the kitchen. The combination of smoky chipotle and bright lime just screams summer to me.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bell peppers, sliced
• 1 onion, sliced
• 8 flour tortillas

Instructions

1. Pat the 1.5 lbs pork tenderloin completely dry with paper towels to ensure a good sear.
2. Whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chipotle powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
3. Coat the pork tenderloin evenly with the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat your grill to medium-high heat, approximately 400°F.
5. Place the marinated pork tenderloin on the grill and cook for 15-18 minutes, turning every 4-5 minutes, until the internal temperature reaches 145°F.
6. Transfer the pork to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
7. While the pork rests, heat a large skillet over medium-high heat and add the sliced 2 bell peppers and 1 onion.
8. Cook the vegetables for 6-8 minutes, stirring occasionally, until they are tender-crisp with slight charring.
9. Slice the rested pork tenderloin against the grain into 1/2-inch thick strips.
10. Warm the 8 flour tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
11. Combine the sliced pork with the peppers and onions in the skillet and toss gently.

After resting, the pork stays incredibly juicy and tender, with a perfect smoky-spicy kick from the chipotle that’s balanced by the fresh lime. I love serving these family-style right in the skillet with all the fixings—guacamole, sour cream, and pico de gallo—so everyone can build their own perfect fajita.

Pork Tenderloin Enchiladas with Red Chili Sauce

Just when I thought I’d tried every possible way to prepare pork tenderloin, my neighbor Maria shared her family’s enchilada recipe that completely changed my weeknight dinner game. The combination of tender pork with that rich red chili sauce is pure comfort food magic that even my picky eaters devour without complaint.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups red enchilada sauce
– 8 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Pat the pork tenderloin completely dry with paper towels, then season all sides evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork tenderloin for 3-4 minutes per side until golden brown crust forms.
5. Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until internal temperature reaches 145°F on an instant-read thermometer.
6. Remove pork from oven and let rest on cutting board for exactly 10 minutes to allow juices to redistribute.
7. While pork rests, sauté diced onion in the same skillet over medium heat for 5-7 minutes until translucent.
8. Add minced garlic and cook for 1 additional minute until fragrant.
9. Shred the rested pork using two forks, pulling against the grain for maximum tenderness.
10. Combine shredded pork with the onion-garlic mixture in a large bowl.
11. Warm corn tortillas one at a time in a dry skillet over medium heat for 15-20 seconds per side to make them pliable.
12. Spread 1/2 cup of red enchilada sauce evenly across the bottom of your prepared baking dish.
13. Fill each warmed tortilla with approximately 1/3 cup of pork mixture and 2 tablespoons of shredded cheese.
14. Roll tortillas tightly and place seam-side down in the baking dish.
15. Pour remaining enchilada sauce over the rolled tortillas, making sure to cover all surfaces.
16. Sprinkle remaining cheese evenly over the top of the enchiladas.
17. Bake at 375°F for 20-25 minutes until cheese is bubbly and edges are lightly browned.
18. Remove from oven and let stand for 5 minutes before serving.
19. Garnish with fresh chopped cilantro just before serving.

That first bite reveals layers of texture from the soft tortilla to the perfectly shredded pork, while the red chili sauce brings just enough heat to balance the richness. Try serving these with a crisp cabbage slaw for contrasting crunch, or top with a fried egg for the most indulgent breakfast enchiladas you’ll ever experience.

Mexican Pork Tenderloin and Black Bean Stew

Remember those chilly autumn evenings when you crave something hearty but don’t want to spend hours in the kitchen? That’s exactly why this Mexican pork tenderloin and black bean stew has become my go-to comfort food this season. I actually discovered this recipe when I needed to use up some leftover pork tenderloin, and now I intentionally make extra just to have this stew the next day.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 1 large yellow onion
• 3 cloves garlic
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 (15 oz) cans black beans
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup fresh cilantro
• 1 lime
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cut the pork tenderloin into 1-inch cubes and pat dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season pork cubes with salt and pepper, then brown in the hot oil for 3-4 minutes per side until golden brown.
4. Remove pork from the pot and set aside on a plate.
5. Dice the yellow onion and mince the garlic cloves.
6. Add onion to the same pot and cook for 5 minutes until translucent, scraping up any browned bits from the bottom.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add chili powder, cumin, and oregano, toasting the spices for 30 seconds to deepen their flavor.
9. Pour in chicken broth, using a wooden spoon to deglaze the pot completely.
10. Return the browned pork to the pot along with any accumulated juices.
11. Add the undrained black beans and diced tomatoes with their juices.
12. Bring the stew to a boil, then reduce heat to low and simmer covered for 45 minutes.
13. Chop fresh cilantro and cut the lime into wedges.
14. After 45 minutes, uncover the pot and simmer for another 15 minutes to thicken the stew slightly.
15. Stir in half of the chopped cilantro just before serving.

Always finish each bowl with a generous squeeze of fresh lime juice and a sprinkle of the remaining cilantro – the bright acidity cuts through the rich stew beautifully. The pork becomes incredibly tender while the black beans maintain just enough texture to keep things interesting. I love serving this over cilantro-lime rice or with warm tortillas for dipping, and it reheats even better the next day when the flavors have fully melded together.

Pork Tenderloin Tostadas with Avocado Crema

Last week, I found myself staring at a lonely pork tenderloin in my freezer and remembered that brilliant Mexican street food concept – tostadas! There’s something so satisfying about that crispy base piled high with flavorful toppings, and this version has become my new weeknight hero.

Ingredients

• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 corn tostada shells
• 1 avocado
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco
• 1/4 cup sliced radishes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
3. Rub the pork tenderloin evenly with olive oil on all surfaces.
4. Combine chili powder, cumin, garlic powder, and salt in a small bowl.
5. Sprinkle the spice mixture evenly over the entire surface of the pork tenderloin.
6. Place the seasoned pork tenderloin on the prepared baking sheet.
7. Roast the pork tenderloin at 400°F for 20-25 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
8. Remove the pork from the oven and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
9. While the pork rests, combine avocado, sour cream, lime juice, and cilantro in a blender.
10. Blend the avocado mixture on high speed for 30 seconds until completely smooth and creamy.
11. Transfer the avocado crema to a small bowl and set aside.
12. Thinly slice the rested pork tenderloin against the grain into 1/4-inch thick pieces.
13. Arrange the tostada shells on a large platter or individual plates.
14. Spread 2 tablespoons of avocado crema evenly over each tostada shell.
15. Divide the shredded lettuce evenly among the tostada shells.
16. Arrange the sliced pork tenderloin pieces over the lettuce on each tostada.
17. Sprinkle crumbled queso fresco evenly over the pork on each tostada.
18. Garnish each tostada with sliced radishes.

Just imagine that first bite – the satisfying crunch of the tostada shell gives way to tender, perfectly spiced pork, all cooled by that creamy avocado sauce. These tostadas have such wonderful textural contrast that I sometimes serve them as individual appetizers for parties, letting guests build their own with extra toppings like pickled onions or hot sauce.

Ancho Chili Rubbed Pork Tenderloin Skewers

Zesty and smoky with just the right kick, these ancho chili rubbed pork tenderloin skewers have become my go-to for summer grilling. I first discovered this flavor combination during a trip to Santa Fe, and now it’s the recipe my neighbors request whenever we host backyard gatherings. There’s something magical about how the sweet-spicy rub caramelizes on the grill while keeping the pork incredibly juicy.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp ancho chili powder
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lime juice
• 8 wooden skewers

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. Trim any silver skin from 1.5 lbs pork tenderloin and cut into 1-inch cubes.
3. Combine 2 tbsp ancho chili powder, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Toss pork cubes with 2 tbsp olive oil until evenly coated.
5. Sprinkle spice mixture over pork and massage thoroughly to create an even crust.
6. Thread seasoned pork cubes onto soaked skewers, leaving small spaces between pieces.
7. Preheat grill to medium-high heat (400°F) and lightly oil grates.
8. Place skewers on grill and cook for 4 minutes without moving to develop grill marks.
9. Flip skewers and cook for another 4 minutes until internal temperature reaches 145°F.
10. Remove skewers from grill and drizzle with 1 tbsp lime juice.
11. Let rest for 5 minutes before serving to allow juices to redistribute.

Smoky and tender with a subtle heat that builds slowly, these skewers deliver restaurant-quality flavor with backyard simplicity. Serve them over cilantro-lime rice or slice the pork into tacos with fresh avocado crema – either way, that beautiful crust and juicy interior will have everyone asking for your secret.

Pork Tenderloin Pozole Rojo

Venturing into my kitchen on a crisp autumn afternoon, I found myself craving the deep, comforting flavors of traditional Mexican cuisine. There’s something magical about how pork tenderloin transforms in pozole rojo—it becomes so tender it practically melts in your mouth, which always reminds me of the first time my abuela taught me this recipe during a family visit to New Mexico.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 large white onion
– 4 cloves garlic
– 2 tbsp chili powder
– 1 tsp cumin
– 6 cups chicken broth
– 2 cups hominy
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lime
– 1/4 cup cilantro
– 1 avocado
– 4 radishes

Instructions

1. Cut the pork tenderloin into 1-inch cubes, trimming any visible fat.
2. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Add pork cubes and sear for 3-4 minutes until browned on all sides.
4. Transfer pork to a plate, leaving drippings in the pot.
5. Dice the white onion and mince the garlic cloves.
6. Sauté onion in the same pot for 5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in chili powder and cumin, toasting for 30 seconds to release oils.
9. Return pork to the pot along with any accumulated juices.
10. Pour in chicken broth, scraping bottom to deglaze.
11. Bring mixture to a boil, then reduce heat to low.
12. Cover and simmer for 45 minutes until pork is fork-tender.
13. Drain and rinse the hominy while pork cooks.
14. Add hominy to the pot after 45 minutes of simmering.
15. Season with salt and black pepper.
16. Continue simmering uncovered for 15 minutes to thicken slightly.
17. Chop cilantro, slice radishes, and dice avocado while pozole finishes.
18. Squeeze lime juice directly into the pot before serving.
19. Ladle pozole into bowls and top with cilantro, radishes, and avocado.

Absolutely incredible how the hominy pops with each bite while the rich red broth coats the tender pork. I love serving this with warm corn tortillas for dipping, and the contrast between the creamy avocado and crisp radishes makes every spoonful a textural adventure.

Pineapple and Pork Tenderloin Al Pastor

Perfect for those busy weeknights when you’re craving something tropical yet satisfying, this pineapple and pork tenderloin al pastor has become my go-to recipe. I first discovered this flavor combination during a food truck festival in Austin, and after countless kitchen experiments, I’ve perfected my home version that’s surprisingly simple to make.

Ingredients

• 1.5 lbs pork tenderloin
• 3 cups fresh pineapple chunks
• 2 tbsp olive oil
• 1/4 cup white vinegar
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 2 tbsp lime juice

Instructions

1. Cut the pork tenderloin into 1/2-inch thick slices against the grain.
2. Combine white vinegar, chili powder, ground cumin, dried oregano, garlic powder, and salt in a medium bowl.
3. Coat pork slices thoroughly with the spice mixture and marinate for 30 minutes at room temperature.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Cook pork slices for 4 minutes per side until they reach an internal temperature of 145°F.
6. Remove pork from skillet and let rest for 5 minutes before slicing into thin strips.
7. Add pineapple chunks to the same skillet and cook for 3-4 minutes until caramelized and golden brown.
8. Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
9. Combine chopped cilantro, diced red onion, and lime juice in a small bowl to make the salsa.
10. Assemble tacos by placing pork strips and caramelized pineapple on warmed tortillas.
11. Top each taco with the cilantro-onion salsa before serving.

Nothing beats the way the juicy, slightly charred pineapple complements the perfectly spiced pork in these tacos. The tender pork practically melts in your mouth while the caramelized pineapple adds that signature sweet-tangy flavor that makes al pastor so irresistible. I love serving these with extra lime wedges and a cold Mexican beer for the ultimate weeknight fiesta.

Pork Tenderloin Quesadillas with Roasted Poblano

Recently, I discovered that combining tender pork with smoky roasted peppers creates the most incredible quesadilla filling—this recipe came about after my husband declared it “the best thing I’ve ever made” during our weekly Taco Tuesday experiment. I love how the poblano adds just enough heat without overwhelming the other flavors, making it perfect for both spice lovers and those who prefer milder dishes.

Ingredients

– 1 pound pork tenderloin
– 2 large poblano peppers
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 8 flour tortillas (8-inch)
– 2 cups shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons vegetable oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place the poblano peppers on the baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and blackened.
3. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes—this makes peeling much easier.
4. While peppers steam, pat the pork tenderloin dry with paper towels and rub with olive oil.
5. Combine chili powder, cumin, garlic powder, and salt in a small bowl, then rub this mixture evenly over the entire surface of the pork.
6. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2 minutes per side until nicely browned.
7. Transfer the skillet to the preheated oven and roast the pork for 15-18 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
8. Remove the pork from the oven and let it rest on a cutting board for 5 minutes—this keeps the juices from running out when you slice it.
9. While pork rests, peel the blackened skins from the poblano peppers, remove the stems and seeds, then slice into thin strips.
10. Thinly slice the rested pork against the grain into 1/4-inch pieces.
11. Heat a clean skillet over medium heat and brush one side of a tortilla with vegetable oil.
12. Place the tortilla oil-side down in the skillet and sprinkle 1/4 cup cheese over half of the tortilla.
13. Top the cheese with sliced pork, poblano strips, red onion, and cilantro, then fold the tortilla over.
14. Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
15. Repeat with remaining tortillas and ingredients, keeping cooked quesadillas warm in a 200°F oven.
Definitely serve these quesadillas immediately while the cheese is still stretchy and the tortilla maintains its crisp texture—the combination of juicy pork, smoky poblano, and melted cheese creates layers of flavor that make this worth the extra roasting step. I love cutting them into wedges and serving with a simple avocado crema for dipping, though they’re equally fantastic straight from the skillet.

Stuffed Pork Tenderloin with Chorizo and Cotija Cheese

During my recent trip to Texas, I discovered this incredible stuffed pork tenderloin at a small family-run restaurant, and I’ve been obsessed with recreating it ever since. There’s something magical about how the spicy chorizo and creamy cotija cheese transform this simple cut of pork into something truly spectacular.

Ingredients

• 1.5 lbs pork tenderloin
• 8 oz Mexican chorizo
• 1 cup crumbled cotija cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Using a sharp knife, butterfly the pork tenderloin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. Open the tenderloin like a book and gently pound it to an even 1/2-inch thickness using a meat mallet.
4. Cook the chorizo in a skillet over medium-high heat for 6-8 minutes until fully cooked and crumbly, then drain excess grease.
5. Spread the cooked chorizo evenly over the flattened pork tenderloin, leaving a 1-inch border around the edges.
6. Sprinkle the crumbled cotija cheese and chopped cilantro evenly over the chorizo layer.
7. Carefully roll the tenderloin tightly from one long end to the other, creating a spiral pattern with the filling inside.
8. Secure the roll with kitchen twine tied at 2-inch intervals along the length of the tenderloin.
9. Rub the entire surface with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper.
10. Place the stuffed tenderloin seam-side down on the prepared baking sheet and roast for 25-30 minutes until the internal temperature reaches 145°F.
11. Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
12. Carefully remove the kitchen twine and slice the tenderloin into 1-inch thick medallions.

Something magical happens when you slice into this tenderloin—the beautiful spiral of chorizo and melted cotija cheese makes for a stunning presentation. The pork stays incredibly juicy while the chorizo adds just the right amount of spice, balanced perfectly by the salty creaminess of the cotija. Serve these gorgeous medallions over cilantro-lime rice or slice them thin for amazing sandwiches the next day.

Pork Tenderloin in Mole Poblano Sauce

A recipe that always reminds me of my first trip to Puebla, where I learned that mole poblano isn’t just a sauce—it’s a labor of love that transforms simple pork tenderloin into something truly magical. I love making this on Sundays when I have a little extra time to let the flavors develop fully, and the aroma fills my kitchen with the most incredible earthy, spicy scent that always brings my family running.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1/2 cup chopped white onion
– 2 cloves minced garlic
– 3 dried ancho chilies
– 2 dried guajillo chilies
– 1/4 cup raisins
– 2 tbsp sesame seeds
– 1/4 cup almonds
– 1 corn tortilla
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1 oz Mexican chocolate
– 4 cups chicken broth
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the pork tenderloin dry with paper towels and season evenly with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork tenderloin on all sides until golden brown, approximately 3-4 minutes per side, then remove and set aside.
4. Toast the dried ancho and guajillo chilies in the same pot for 30 seconds per side until fragrant but not burned.
5. Remove chilies and soak in hot water for 15 minutes until softened, then remove stems and seeds.
6. Toast sesame seeds and almonds in a dry skillet over medium heat for 2-3 minutes until golden, shaking the pan frequently.
7. Tear the corn tortilla into pieces and toast in the same skillet for 1 minute per side until lightly browned.
8. Combine soaked chilies, toasted sesame seeds, almonds, tortilla pieces, raisins, onion, garlic, cinnamon, cloves, and 1 cup chicken broth in a blender.
9. Blend on high speed for 2 full minutes until completely smooth and no chunks remain.
10. Pour the blended sauce back into the Dutch oven and cook over medium heat for 5 minutes, stirring constantly.
11. Add the remaining 3 cups chicken broth and Mexican chocolate, stirring until chocolate melts completely.
12. Return the seared pork tenderloin to the pot, spooning sauce over the top to coat evenly.
13. Cover and simmer over low heat for 45-50 minutes until pork reaches an internal temperature of 145°F.
14. Remove pork from sauce and let rest for 10 minutes before slicing against the grain.
15. Simmer the sauce for an additional 10 minutes until thickened to your desired consistency.

Every time I make this, I’m struck by how the tender pork practically melts against the complex, slightly sweet mole that has just enough heat to warm you from the inside out. The sauce clings beautifully to each slice, creating this incredible texture contrast between the silky mole and the firm-yet-tender meat. I love serving it over cilantro-lime rice with warm tortillas for scooping up every last bit of that incredible sauce—it’s the kind of meal that makes everyone at the table go quiet except for the happy sounds of eating.

Cochinita Pibil-Inspired Pork Tenderloin

Never underestimate the power of a slow-cooked pork dish to bring people together. I first fell in love with Cochinita Pibil during a trip to the Yucatán, and this simplified version using pork tenderloin has become my go-to for weeknight dinners that feel special. The vibrant marinade fills my kitchen with the most incredible citrusy aroma that always brings back those warm vacation memories.

Ingredients

• 2 pork tenderloins
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tbsp achiote paste
• 1 tbsp white vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 garlic cloves
• 1 white onion
• 2 tbsp olive oil

Instructions

1. Peel and mince 3 garlic cloves until they form a fine paste.
2. Combine 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp achiote paste, 1 tbsp white vinegar, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and the minced garlic in a medium bowl, whisking until the achiote paste completely dissolves.
3. Place 2 pork tenderloins in a large resealable plastic bag and pour the marinade over them, ensuring all surfaces are coated.
4. Refrigerate the marinating pork for at least 4 hours or overnight for maximum flavor penetration—this extended marinating time really makes the difference in developing those authentic Yucatán flavors.
5. Preheat your oven to 375°F and slice 1 white onion into 1/4-inch thick rings.
6. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
7. Sear the marinated pork tenderloins for 3 minutes per side until they develop a deep golden-brown crust, which creates wonderful texture and seals in juices.
8. Arrange the onion slices around the pork in the skillet and transfer everything to the preheated oven.
9. Roast for 20-25 minutes until the internal temperature reaches 145°F on an instant-read thermometer inserted into the thickest part—relying on temperature rather than time ensures perfectly cooked, juicy pork every time.
10. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing against the grain into 1/2-inch thick pieces.

Amazingly tender with a beautiful pink hue from the achiote, this pork has a perfect balance of citrus brightness and earthy spices. I love serving it over cilantro-lime rice with pickled red onions, or shredding it for incredible tacos topped with crumbled cotija cheese and fresh salsa.

Pork Tenderloin with Cilantro Lime Rice

Very few weeknight dinners hit that perfect balance of elegant enough for company but easy enough for a Tuesday—this pork tenderloin with cilantro lime rice is my go-to. I first made it when my in-laws surprised us with a last-minute visit, and now it’s in our regular rotation because it never fails to impress with minimal effort.

Ingredients

– 1.5 lbs pork tenderloin
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 cup white rice
– 2 cups water
– 1/4 cup fresh lime juice
– 1/2 cup chopped fresh cilantro
– 1/4 cup diced red onion

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels—this helps achieve a better sear.
3. Rub the pork evenly with 1 tablespoon olive oil, then season all sides with salt, pepper, and garlic powder.
4. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork for 2 minutes per side until golden brown, using tongs to turn it.
6. Transfer the skillet directly to the preheated oven and roast for 18-20 minutes until the internal temperature reaches 145°F.
7. While the pork roasts, rinse the rice in a fine mesh strainer until water runs clear to remove excess starch.
8. Combine the rinsed rice and 2 cups water in a medium saucepan and bring to a boil over high heat.
9. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
10. Remove the rice from heat and let it stand covered for 5 minutes—this steaming step makes it fluffier.
11. Fluff the rice with a fork, then stir in lime juice, cilantro, and red onion until evenly distributed.
12. Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing against the grain.

Crispy-edged pork slices against the vibrant rice create a beautiful plate, while the lime cuts through the richness perfectly. I love serving this family-style with extra lime wedges for squeezing, and it makes fantastic next-day tacos if you happen to have leftovers.

Pork Tenderloin Tamales with Tomatillo Salsa

Keeping my kitchen traditions alive, I always make these pork tenderloin tamales during autumn weekends when the crisp air makes me crave something warm and comforting. There’s something magical about the ritual of spreading masa on corn husks while the pork simmers with spices—it reminds me of my abuela teaching me her secrets in her tiny Texas kitchen.

Ingredients

• 2 lbs pork tenderloin
• 1 package dried corn husks
• 3 cups masa harina
• 2 cups chicken broth
• 1 cup lard
• 1 tsp baking powder
• 1 tsp salt
• 8 tomatillos
• 1 white onion
• 2 jalapeños
• 3 garlic cloves
• 1/4 cup cilantro
• 1 lime

Instructions

1. Soak 1 package dried corn husks in warm water for 30 minutes until pliable.
2. Cut 2 lbs pork tenderloin into 2-inch cubes and place in a large pot.
3. Add enough water to cover the pork by 1 inch and bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 1 hour until pork shreds easily with a fork.
5. Drain pork, let cool for 15 minutes, then shred completely using two forks.
6. In a large bowl, beat 1 cup lard with an electric mixer on medium speed for 2 minutes until fluffy.
7. Gradually mix in 3 cups masa harina, 1 tsp baking powder, and 1 tsp salt.
8. Slowly pour in 2 cups chicken broth while mixing until dough forms a soft, spreadable consistency.
9. Remove husks from water and pat dry with paper towels.
10. Spread 1/4 cup masa dough onto the center of each husk using the back of a spoon.
11. Place 2 tbsp shredded pork in the center of the masa on each husk.
12. Fold husk sides inward, then fold bottom up to create a tight packet.
13. Arrange tamales upright in a steamer basket with folded ends down.
14. Steam over boiling water for 45 minutes until masa pulls away from husk easily.
15. While tamales steam, husk and rinse 8 tomatillos under cold water.
16. Quarter 1 white onion and remove stems from 2 jalapeños.
17. Place tomatillos, onion, jalapeños, and 3 garlic cloves on a baking sheet.
18. Broil on high for 8 minutes until vegetables are charred and softened.
19. Transfer broiled vegetables to a blender with 1/4 cup cilantro and juice from 1 lime.
20. Blend for 1 minute until salsa reaches your desired consistency.

These tamales emerge wonderfully tender with the masa clinging perfectly to the flavorful pork filling. The bright, tangy tomatillo salsa cuts through the richness beautifully—I love serving them with a cold Mexican beer and extra salsa for dipping. Try topping them with crumbled cotija cheese and thin radish slices for an extra textural contrast that makes every bite exciting.

Grilled Pork Tenderloin with Mexican Street Corn

Biting into this grilled pork tenderloin with Mexican street corn takes me right back to summer evenings in my backyard, where the sizzle of the grill and the smoky aroma always signal the start of delicious memories. I love how this dish combines juicy, perfectly seasoned pork with the creamy, tangy corn that reminds me of my favorite food truck finds. It’s become my go-to for weekend gatherings when I want something impressive but surprisingly simple to pull off.

Ingredients

– 1.5 lbs pork tenderloin
– 4 ears corn, husked
– 2 tbsp olive oil
– 1 tsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 1/4 cup mayonnaise
– 1/4 cup cotija cheese, crumbled
– 2 tbsp fresh cilantro, chopped
– 1 lime, cut into wedges
– 1/4 tsp cayenne pepper
– Salt to taste

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the pork tenderloin completely dry with paper towels.
3. Rub 1 tablespoon of olive oil evenly over all sides of the pork.
4. Combine chili powder, smoked paprika, garlic powder, cumin, and 1/2 teaspoon salt in a small bowl.
5. Sprinkle the spice mixture evenly over the pork, pressing gently to adhere.
6. Brush the husked corn with the remaining 1 tablespoon of olive oil.
7. Place the pork tenderloin on the hot grill and cook for 15-18 minutes, turning every 4-5 minutes.
8. Add the corn to the grill alongside the pork after the first 5 minutes of cooking.
9. Turn the corn every 3-4 minutes until lightly charred on all sides (about 12 minutes total).
10. Check the pork’s internal temperature with an instant-read thermometer—it should reach 145°F in the thickest part.
11. Transfer the pork to a cutting board and let it rest for 5 minutes.
12. Remove the corn from the grill and place on a serving platter.
13. Brush each ear of corn evenly with mayonnaise.
14. Sprinkle crumbled cotija cheese over the mayonnaise-coated corn.
15. Sprinkle chopped cilantro and cayenne pepper over the corn.
16. Slice the rested pork tenderloin into 1/2-inch thick medallions.
17. Arrange the pork slices on the platter with the corn.
18. Serve immediately with lime wedges for squeezing over everything.

Keeping the pork tenderloin juicy comes down to that crucial resting time—don’t skip it! The contrast between the smoky, slightly spicy pork and the creamy, tangy corn creates a perfect balance that always gets rave reviews. I love serving this family-style on a big wooden board with extra lime wedges for everyone to customize their plate.

Conclusion

Vibrant and versatile, these 18 Mexican pork tenderloin recipes offer endless possibilities for your dinner table. We hope they inspire you to get cooking! Don’t forget to share your favorite dish in the comments below and pin this article on Pinterest to save these delicious ideas for later.