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Cuban Roast Pork Tacos
main dishes

Cuban Roast Pork Tacos

This recipe uses pork tenderloin to speed up the cooking time, and a convenient blend of McCormick® cumin, thyme and allspice for authentic Caribbean flavor. Give the pork a quick 5-minute marinade, roast it and serve in tortillas with black bean and avocado salsa. Delicioso! 

  • 15m

    prep time

  • 20m

    Cook Time

  • 309

    Calories

  • 12

    Ingredients

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Ingredients

6

(1 taco)

Servings

  • 2 tablespoons packed brown sugar
  • 2 tablespoons orange juice, divided
  • 2 teaspoons McCormick® Cumin, Ground, divided
  • 2 teaspoons McCormick® Thyme Leaves, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon McCormick® Allspice, Ground
  • 1 pork tenderloin, about 1 pound
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 avocado, peeled, pitted and chopped
  • 1/4 cup thinly sliced red onion
  • 1 teaspoon white vinegar
  • 6 (6-inch) flour tortillas, warmed

Instructions

  • Preheat oven to 375°F. Mix brown sugar, 1 tablespoon of the orange juice, 1 1/2 teaspoons each of the cumin and thyme, 1/2 teaspoon salt, and allspice in small bowl. Rub seasoning mixture evenly over pork. Place pork in large resealable plastic bag. Refrigerate 15 minutes or longer for extra flavor.

  • Meanwhile, for the salsa, mix black beans, avocado, red onion, vinegar, and remaining 1 tablespoon orange juice, 1/2 teaspoon each cumin and thyme, and 1/4 teaspoon salt in medium bowl. Cover. Refrigerate until ready to serve.

  • Place pork in 13x9-inch baking dish. Roast pork 15 to 20 minutes or until pork is to desired doneness. Remove from oven. Let stand 5 minutes. Slice pork and serve in warmed tortillas topped with black bean and avocado salsa.

Nutrition information (per Serving)

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