Recipes from An Epicurious Lifestyle's kitchen

Pork Tenderloin Tacos with Cilantro/Jalapeno Pesto on Homemade Tortilla’s

The best taco’s I’ve ever eaten have been from the kitchens I have worked in. The Latino Chefs use the extra left-over meat from the previous night’s service and make soft tacos out of it for a mid-morning snack! So simple and delicious!

Here I have taken the left-over pork from my Garlic-Thyme Pork Tenderloin and made homemade tortillas (much easier than you think) or just buy some. You can really just use any meat, fish, veg or whatever you’ve got and make it into a whole other meal!

Pork Tenderloin Tacos with Cilantro/Jalapeno Pesto on Homemade Tortilla’s


1 pound of cooked pork tenderloin cut into small dice cubes

About 1 tablespoon olive oil

1 tablespoon of butter

Masa corn Flour

Cilantro/Jalapeno Pesto, recipe below

About ½ cup red cabbage, finely sliced or roughly chopped

Salsa to taste


  1. Make Pesto
  2. Mix tortilla (Masa) dough together
  3. Cut meat into small cubes and sauté
  4. Have dish towel ready to keep tortillas warm after cooking.
  5. Press tortillas
  6. Assemble taco’s

Jalapeno & Basil Pesto:

½ cup toasted pine nuts

1 garlic clove

1 jalapeno (or half)

1 bunch of basil just leaves

¼ cup parmesan cheese

Just a pinch of kosher salt and freshly ground pepper

Olive oil about a ¼ cup

Juice from ½ of one lime (helps with discoloring)


In a food processor grind pine nuts and garlic together until it looks like a paste. Then add the jalapeno, basil, parmesan cheese, salt, pepper, and squeeze of lime. Then slowly stream in olive oil until a moist paste stays together. Set aside.


Make tortillas.  Go by directions on Masa flour. Take a little Masa dough and form a small ball. Make sure you have saran wrap on your tortilla press. If you do not have a tortilla press use a heavy plate lined with saran wrap to press out tortilla. Heat a medium-high, un-greased griddle pan and cook tortilla until both sides are brown. You can keep the tortillas warm in a dish towel if making a lot of batches.


Heat olive oil and butter in a large sauté pan over med-hi heat. When the pan is hot and butter is melted, add the meat that has been cut into small dice cubes. Sauté until the meat has a little crisp crust to it. Set aside.

Peter’s Wine Pick: Rioja Wine › Wine Shop › Spain

Rioja, a classic region of Spain, produces some of the best Tempranillo-based wines in the world, some ready to drink young, others spending years in barrel 

~Happy Cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook