These Roasted Pork Tenderloin and Cauliflower Tacos are a perfect addition to your family’s taco Tuesday tradition! Dairy-free and gluten-free and packed with flavor and nutrition in every bite!
Taco Tuesday night continues to be a hit at our house, and that means I’m always coming up with new ideas. One of my go-to’s lately has been these Roasted Pork Tenderloin and Cauliflower Tacos.
I’m always trying to squeeze more veggies into my tacos, but my kids love the meat! So this is a perfect combo. And as always with tacos, it’s the ultimate crowd pleaser since everyone can design their own.
Pork tenderloin lends itself well to a pan sear and roasting combo. If you’ve never done this, it may sound complicated, but once you’ve done it a few times you’ll see why it’s such a popular way to prepare this tasty cut of meat. But note, it’s easiest with an oven-safe digital thermometer.
Pork is packed with protein and is also an excellent source of thiamin, niacin, riboflavin, and vitamin B6. Pork tenderloin also happens to be as lean as skinless chicken breast.Add these Roasted Pork Tenderloin & Cauliflower Tacos to your #TacoTuesday rotation! Click To Tweet
Cauliflower on a taco? Yes, please!
Roasted cauliflower is just amazingly delicious. My kids still prefer theirs steamed, so sometimes I will do half and half for this recipe because I know they will eat more of it.
Cauliflower, a member of the brassica family, is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6.
Green, Purple, and Red
When I was little, my mom gave me the important advice to always make sure I had a colorful plate. Solid advice that I still try to practice with every meal.
Having a variety of colors on your plate helps ensure you get a variety of nutrients and is pleasing to the senses. (It also helps make for a good picture!)
So add some green, purple and red to this taco with the following additions:
- Cilantro – packed with vitamin A, vitamin K, and folate
- Avocado – mash it into a cream with a little vegan or regular sour cream and lime juice if desired
- Lime wedges
- Baby spinach or lettuce
- Red cabbage – cut into slivers and serve raw next to the lime for a beautiful color contrast
- Fresh chopped tomatoes or salsa
Save time during the dinner time rush by preparing the pork tenderloin and cauliflower ahead of time. And consider making extra, as the pork and cauliflower are perfect for adding to a rice bowl or salad the next day! (Or more tacos!)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1½ teaspoons paprika
- 1 teaspoon Kosher or sea salt
- 2 tablespoons avocado or canola oil
- 1 head cauliflower, cut into florets
- 1 pound pork tenderloin, visible fat trimmed
- ¼ red cabbage, thinly sliced
- 2 ripe avocados, chopped or mashed into avocado cream*
- 2-4 cups baby spinach or lettuce
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
- Jarred salsa or Sriracha sauce
- 8-12 corn tortillas (make sure gluten-free if needed)
- Position racks in lower and upper part of the oven and preheat to 400 degrees F.
- In a small prep bowl, combine spices: chili powder through salt.
- Line a rimmed baking sheet with parchment paper, add cauliflower and season with 4 teaspoons of the spice mixture. Drizzle with 1 tablespoon of oil.
- Roast cauliflower for 20-25 minutes on the lower level in the oven, tossing once or twice, until soft and lightly browned.
- Meanwhile, rub pork with the remaining spice mixture.
- Heat the other tablespoon of oil in a cast iron skillet over medium-high heat. Add the pork and pan sear for 3-5 minutes, turning occasionally, until starting to brown on all sides.
- Transfer the skillet with the pork to the upper rack in the oven. Roast for 12-15 minutes, or until a thermometer inserted into the center of the pork reads 150 degrees. Transfer to a meat cutting board and let rest for 5-10 minutes.
- Slice pork into thin strips and serve family style alongside the rest of the taco ingredients.