Prep Time:20 mins
Cook Time:35 mins
Stand Time:10 mins
Chill Time:30 mins
Total Time:1 hr 45 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 647

% Daily Value *
Total Fat 20g25%
Saturated Fat 7g36%
Cholesterol 87mg29%
Sodium 660mg29%
Total Carbohydrate 93g34%
Dietary Fiber 16g57%
Total Sugars 14g
Protein 34g68%
Vitamin C 119mg132%
Calcium 219mg17%
Iron 5mg25%
Potassium 1214mg26%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 1 (12 to 16 ounce) pork tenderloin
  2. 1 tablespoon olive oil
  3. 5 teaspoons prepared horseradish, divided
  4. 1 tablespoon Worcestershire sauce, divided
  5. 4 Roma tomatoes, halved lengthwise
  6. 1 lemon, halved
  7. 1/2 red onion, cut into 1/2-inch-thick slices
  8. 1 Fresno or serrano chile pepper
  9. 1 teaspoon kosher salt, divided
  10. 1 teaspoon black pepper, divided
  11. 1/2 cup Mexican crema
  12. 24 corn tortillas
  13. chopped celery and/or green olives and crumbled cotija cheese, for serving


Put pork in a resealable plastic bag set in a shallow dish. Add oil, 1 teaspoon horseradish, and 1 teaspoon Worcestershire sauce. Seal bag; turn to coat. Chill for 30 minutes or up to 4 hours.

Prepare an outdoor grill for direct and indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Oil grill grates.

Grill tomatoes and lemon (cut sides down), onion, and chile over direct heat, covered, turning onion and pepper halfway through, until lightly charred, 6 to 8 minutes. Remove from heat. Keep grill lit.

Remove pork from marinade; discard marinade. Sprinkle pork with 1/2 teaspoon each salt and black pepper. Grill over indirect heat, covered, turning halfway through, 30 to 35 minutes or until an instant-read thermometer inserted into center registers 145 degrees F (63 degrees C). Transfer to a cutting board and tent with foil; let rest 10 minutes.

Meanwhile, for salsa, finely chop grilled tomatoes and onion, reserving half of onion for serving. Halve, seed (if desired), and finely chop chile. Stir together tomatoes, onion, chile, 2 teaspoons horseradish, 1 teaspoon Worcestershire sauce, the juice from 1 lemon half, and remaining 1/2 teaspoon each salt and black pepper in a bowl.

For horseradish crema, whisk together Mexican crema, remaining 2 teaspoons horseradish, and 1 teaspoon Worcestershire sauce in a small bowl.

Thinly slice pork and divide among tortillas (2 tortillas per taco). Top with salsa, horseradish crema, and reserved onion. Serve with celery, olives, and cotija. Serve with remaining lemon, cut into wedges.