Carnitas Tacos

  • Makes: 4 servings
  • Carb Grams Per Serving: 38


  • 1 1/4 – pound pork tenderloin
  • 1 medium orange
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 12 6-inch corn tortillas
  • 1 recipe Pico de Gallo
  • Snipped fresh cilantro
  • Lime wedges (optional)


  1. Preheat oven to 350 degrees F. Trim fat from pork. Juice orange over a bowl (you should have about 1/4 cup orange juice). Brush orange juice evenly onto pork tenderloin. Sprinkle with garlic salt and black pepper; set aside.
  2. In a large oven-going nonstick skillet* heat oil over medium-high heat. Add tenderloin. Cook tenderloin for 5 to 10 minutes or until golden brown on all sides, turning to brown evenly. Drain off fat.
  3. Roast tenderloin for 25 to 30 minutes or until an instant-read thermometer inserted near the center registers 155 degrees F. Remove from oven and let stand for 5 minutes before serving.
  4. Meanwhile, wrap tortillas in foil. Heat in the 350 degrees F oven about 10 minutes or until warm, turning once. Chop roasted pork or cut into bite-size strips. Serve in warm tortillas; top with Pico de Gallo and cilantro. If desired, serve with lime wedges.


  • Chef Tip: The natural sugars in the orange juice help caramelize the pork, while the juice’s acidity helps tenderize the meat.
  • If your skillet has a rubber or plastic handle, do not put it in the oven. Instead, transfer the tenderloin to a baking dish and then bake it.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Pico de Gallo


  • 1 cup chopped tomatoes
  • 2 tablespoons chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon minced fresh jalapeno chile pepper**
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced (1 teaspoon)
  • 1/8 teaspoon salt


  1. In a small bowl, combine tomatoes, red onion, cilantro, jalapeno chile pepper, lime juice, garlic, and salt. Makes about 1-1/4 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 383 cal., 11 g total fat (2 g sat. fat), 92 mg chol., 427 mg sodium, 38 g carb. (6 g fiber, 4 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4; Fat (d.e): 0.5; Starch (d.e): 2.5


Photo of author

Staff Writer at