Jamie Oliver Pork Tacos

Jamie Oliver Pork Tacos

This Jamie Oliver pork tacos recipe was developed after picking up some great discounted pork tenderloin, and having most of the ingredients for Jamie Olivers Mexican marinated pork tenderloin.

The only thing I didn’t have was time.

So instead of marinading and cooking in the oven, I stewed it my pressure cooker.

Jamie Oliver Pork Tacos Recipe

Mexican Pork tenderloin, served with pico de gallo and a fresh cucumber and carrot salad in a soft tortilla. Fresh and tasty.
Prep time:
Cook time:
Total time:
Recipe type: Dinner,
Serves: 4
jamie oliver tacos

Notes on the Recipe (click to view)

Ingredients

  • 0.5kg Higher Welfare Pork tenderloin
Marinade:
  • 2 teaspoons ground cumin
  • 2 teaspoons picante paprika
  • 2 red onions
  • 6 cloves garlic
  • ½ teaspoon chilli flakes
  • 1.2 ancho chilli
  • 2 tablespoons dark brown sugar
  • 2 tablespoons tomato puree or one pot of Cirio tomato puree the stalks of ½ bunch of coriander
  • 1 teaspoon chipotle tabasco
  • salt and pepper
  • ½ an orange - juice and peel
  • 2 tablespoons white wine vinegar
  • 100ml water
  • Salad
  • 3 small carrots
  • approx 5 inches of cucumber
  • ½ orange juice
  • 1 tablespoon of chopped chives
  • a few sprigs of dill (optional)
  • salt and pepper
Pico de Gallo
  • 3 medium tomatoes on the vine
  • 1 small red onion
  • juice of 1 lime
  • ¼ bunch coriander (leaves only)
  • pinch of salt
Mint yoghurt dip
  • 4 tablespoons of thick greek or natural yoghurt
  • 1 tablespoon sour cream
  • 1 tablespoon garlic oil (or ½ garlic clove crushed mixed with a tablespoon of olive oil)
  • a handful of fresh mint
  • 1 teaspoon of mint sauce
  • generous pinch of salt

Method

For the pork:
  1. Finley dice the 2 onions and fry in a little olive oil until soft.
  2. Roughly chop the garlic and add to the pan along with the chillies.
  3. Add the tomato puree, water, cumin, paprika orange juice and peel, sugar and allow to heat until it starts to bubble.
  4. Add the water and simmer for approx 10 minutes until it has reduced and it thick and glossy, roughly the consistency of tomato sauce.
  5. Season with the salt, pepper and tabasco sauce.
  6. Take off the heat and allow to cool for 5 minutes.
  7. Blend in a food processor until smooth (I used my Panasonic).
  8. In your pressure or slow cooker place the pork loin and pour the marinade on top.
  9. For pressure cookers cook on medium pressure (60 kPa) and cook for 30 minutes.
  10. For slow cookers cook on high for 60 minutes.
  11. Set your oven to the max temperature.
  12. Once the pork is cooked remove it from the sauce and place on a tray and in the oven for 5 minutes to crisp up the edges (pre-heated hot oven is essential).
  13. Pour the marinade into a pan (or if you have a combi cooker set to reduce) and reduce for 10 minutes until the marinade is thick and glossy again.
For the salad:
  1. Peel the carrots and trim the ends.
  2. With a mandolin slicer or the slicing part of your grater slice the cucumber and carrot into fine strips.
  3. Add a squeeze of the remaining half of your orange.
  4. Add the chopped chives, and salt.
  5. Mix well.
  6. Finish with a garnish of dill if you have it.
For the Pico de gallo:
  1. Finely dice the tomatoes (skin on).
  2. Finely dice the onion.
  3. Chop the coriander.
  4. Mix together in a bowl with the lime juice.
  5. Add salt and leave at room temperature for 10 minutes.
  6. After 10 minutes you will notice some of the water from the tomatoes has been drawn out by the salt. Drain this off carefully.
For the mint yoghurt dip:
  1. Finely chop the fresh mint.
  2. Mix the yoghurt, sour cream, mint, mint sauce and garlic oil together in a small bowl.
  3. Serve together with soft tortilla wraps.

Higher Welfare Meat

One thing to note is that the pork tenderloin used in my pork taco recipe was outdoor reared.

As I get older and more aware of where our food comes from, I find myself looking for higher welfare meat as standard.

It has long been known that environmentally we need to be reducing our meat consumption and not only considering animal welfare but also our carbon footprint.

I would rather eat less meat of higher welfare.

That doesn’t mean I buy everything organic, as in fact sometimes small local organic producers are actually worse for their carbon foot print than mass produced further afield.

It all depends how easy it is to grow and cultivate within that given region, not just how far you’ve driven it which is often a misconception when we think about carbon footprint.

There are some interesting insights about animal welfare on Compassion In World Farming, and The Soil Associations websites.

You’d be surprised how low the standards are!

jamie olive pork tacos recipe

More Pork and Taco Recipes

If you’re looking for more inspiration for pork tenderloin recipes, or alternative taco recipes why not try:

Delicious and fresh pork tacos cooked in a slow cooker or pressure cooker, so no marinading time!

Note: This recipe contains an affiliate link to an awesome Panasonic pressure cooker. I only endorse products in this way, that I use myself and fully recommend.

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About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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