Bloody Mary Pork Taco Recipe

Bloody Mary with a Twist: A Taco Take on Your Favorite Brunch Cocktail

There’s something undeniably satisfying about a Bloody Mary. The savory and spicy tomato base, the tang of citrus, the unexpected bursts of flavor from horseradish and olives – it’s a symphony in a glass that perfectly complements a lazy brunch. But what if we told you there was a way to experience those same delicious flavors in a whole new format? Buckle up, because Bloody Mary pork tacos are here to tantalize your taste buds!

This recipe, dreamt up by culinary whiz Juliana Hale, is a fun and unexpected twist on classic tacos. Hale, with over 20 years of experience in recipe testing and development, knows a thing or two about creating innovative and delicious dishes. Her Bloody Mary pork tacos are a testament to that creativity.

Bloody Mary Pork Taco

The inspiration for this recipe is clear – the iconic Bloody Mary cocktail. Hale takes the core flavor profile of this brunch favorite and translates it into a taco experience. The pork tenderloin is marinated in a mixture that captures the essence of the Bloody Mary. Worcestershire sauce adds a touch of umami depth, while horseradish brings a delightful kick. The tomatoes, lemon, and onion grilled alongside the pork add smokiness and a burst of freshness, mirroring the flavors found in the drink.

A Step-by-Step Guide to Bloody Mary Pork Taco Bliss

Ready to ditch the brunch plate and dive into taco heaven? Here’s a detailed walkthrough of Hale’s recipe, ensuring your Bloody Mary pork taco adventure is a success.

Gathering Your Ingredients:

This recipe yields enough to feed four people, making it perfect for a fun weeknight dinner or a get-together with friends. Here’s what you’ll need:

For the Pork:
- 1 (12 to 16 ounce) pork tenderloin
- 1 tablespoon olive oil
- 5 teaspoons prepared horseradish (divided)
- 1 tablespoon Worcestershire sauce (divided)
- 1 teaspoon kosher salt (divided)
- 1 teaspoon black pepper (divided)
For the Grilled Vegetables:
- 4 Roma tomatoes, halved lengthwise
- 1 lemon, halved
- 1/2 red onion, cut into 1/2-inch-thick slices
- 1 Fresno or serrano chile pepper
For the Salsa:
- Reserved grilled tomatoes and onion (chopped)
- Reserved chopped chile pepper (optional, if desired)
For the Toppings and Accompaniments:
- 1/2 cup Mexican crema
- 24 corn tortillas
- Chopped celery
- Green olives
- Crumbled cotija cheese
- Remaining lemon half, cut into wedges

The Art of the Marinade:

The marinade is where the magic happens. It’s what infuses the pork with those delicious Bloody Mary flavors. Here’s how to create this flavor bomb:

Grab a resealable plastic bag and place it in a shallow dish. This will help prevent any leaks or spills.
Add the pork tenderloin to the bag.
In a separate bowl, whisk together the olive oil, 1 teaspoon of horseradish, and 1 teaspoon of Worcestershire sauce.
Pour the marinade mixture over the pork tenderloin in the bag.
Seal the bag securely and massage it gently to ensure the pork is evenly coated.
Now comes the waiting game. Refrigerate the marinated pork for at least 30 minutes, or up to 4 hours for deeper flavor infusion.

Grilling Up a Feast:

While the pork marinates, it’s time to get your grill fired up! Here’s how to prepare for grilling success:

Prepare your grill for both direct and indirect heat. If you’re using a gas grill, light the burners on just one side. If you’re using a charcoal grill, push the lit coals to one side.
Preheat the grill to medium heat, aiming for a temperature between 350 and 375 degrees Fahrenheit (175 to 190 degrees Celsius).
Lightly oil the grill grates to prevent sticking.

The Symphony of Searing:

Now that the grill is hot and ready, it’s time to cook! Here’s how to transform your ingredients into flavorful taco components:

Grab the marinated pork tenderloin, discard the marinade, and pat it dry with paper towels. Season the pork with half of the remaining salt and pepper (½ teaspoon each).
Toss the halved tomatoes, lemon (cut sides down), onion slices, and chile pepper on the grill’s direct heat side. Grill them covered, turning the onion and pepper halfway through, for 6 to 8 minutes. You’re looking for them to be slightly charred and softened.
Once the vegetables are done, remove them from the heat and set them aside. Keep the grill lit, because the pork is next!

The Art of the Sear:

Place the seasoned pork tenderloin on the indirect heat side of the grill. Grill it covered, turning it halfway through, for 30 to 35 minutes.
To ensure perfect doneness, use an instant-read thermometer. The internal temperature of the pork should reach 145 degrees Fahrenheit (63 degrees Celsius) for safe consumption.
Once cooked through, transfer the pork to a cutting board and tent it with aluminum foil. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.

Salsa Time – A Burst of Bloody Mary Flavors:

While the pork rests, it’s time to create the salsa – the heart and soul of these tacos! Here’s how to capture the essence of the Bloody Mary in a vibrant salsa:

Grab those grilled and slightly charred tomatoes and onion you set aside earlier. Finely chop them – the smaller the pieces, the more intense the flavor distribution will be in each bite.
Remember the chile pepper? If you like a bit of heat, chop it up finely as well. You can adjust the amount to your spice preference.
In a bowl, combine the chopped tomatoes, onion, and chile pepper (if using).
Add the remaining 2 teaspoons of horseradish, 1 teaspoon of Worcestershire sauce, and the freshly squeezed juice from half of the grilled lemon.
Don’t forget the seasoning! Add the remaining ½ teaspoon each of salt and pepper to the salsa mixture.
Give it a good stir to combine all the flavors. Taste and adjust seasonings as needed.

The Creamy Counterpart: Horseradish Crema

A good taco needs a creamy element to balance the other flavors. This recipe incorporates a horseradish crema, adding a delightful kick and a cooling counterpoint to the smoky and savory elements. Here’s how to make it:

In a small bowl, whisk together the Mexican crema with the remaining 2 teaspoons of horseradish and 1 teaspoon of Worcestershire sauce.
The beauty of this crema lies in its customizability. If you prefer a stronger horseradish flavor, feel free to add a bit more, but taste as you go to avoid overpowering the crema.

Instructions for Bloody Mary Pork Taco

Now comes the best part – assembling your tacos! Here’s how to transform all the prepared components into a flavor explosion:

Slice the rested pork tenderloin thinly.
Warm your corn tortillas according to package instructions. You can use a skillet over medium heat, a grill, or even the microwave for a quick option.
Now comes the fun part – building your taco! Place a few slices of the flavorful pork tenderloin on each warmed tortilla.
Spoon some of the vibrant salsa over the pork, ensuring each bite gets a burst of Bloody Mary goodness.
Drizzle a dollop of the creamy horseradish crema on top. This adds a cooling and slightly spicy counterpoint to the other flavors.
Don’t forget the toppings! Sprinkle some chopped celery and green olives over your taco for a textural contrast and to echo the classic Bloody Mary garnishes.
Finish it all off with a sprinkle of crumbled cotija cheese. This salty cheese adds another layer of flavor and complements the overall taco profile beautifully.
Serve the remaining lemon wedges on the side for those who want an extra citrusy kick.

The Verdict: A Brunchtime Classic, Reimagined

These Bloody Mary pork tacos are a revelation. They take the beloved flavors of a brunchtime classic and transform them into a fun and unexpected taco experience. The smoky grilled vegetables, the flavorful pork infused with the essence of the Bloody Mary, and the creamy horseradish crema all come together to create a symphony of taste and texture. It’s a delicious way to enjoy the flavors you love in a whole new format. So next time you’re craving a twist on taco night, give these Bloody Mary pork tacos a try. They’re sure to become a new favorite!

Nutrition Facts (per serving)

647	Calories
20g	Fat
93g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 647
% Daily Value *
Total Fat 20g	25%
Saturated Fat 7g	36%
Cholesterol 87mg	29%
Sodium 660mg	29%
Total Carbohydrate 93g	34%
Dietary Fiber 16g	57%
Total Sugars 14g
Protein 34g	68%
Vitamin C 119mg	132%
Calcium 219mg	17%
Iron 5mg	25%
Potassium 1214mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.