Ingredients
3 Tbsp. fresh orange juice
2 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
2 Tbsp. minced garlic
2 Tbsp. chopped fresh oregano
1⁄2 tsp. kosher salt
1⁄4 tsp. each black pepper and red pepper flakes
2 pork tenderloins, trimmed (about 1 lb. each)
FOR THE TACOS, TOP:
8 6-inch corn tortillas
1 cup canned low-fat refried black beans
1 cup shredded Monterey Jack cheese
Preparation
For the pork, whisk together orange juice, oil, lime juice, garlic, oregano, salt, black pepper, and pepper flakes. Place tenderloins in a flat baking dish; pour marinade over meat. Cover dish; chill tenderloins until ready to grill, up to 2 hours.
Preheat grill, heating one side to medium-high and the other side to medium-low.
Grill tenderloins, covered, over medium-high heat until an instant-read thermometer inserted into the centers registers 150°, 12-15 minutes. Remove tenderloins from grill and tent with foil. Let tenderloins rest while preparing tortillas.
For the tacos, top tortillas with 2 Tbsp. each of refried beans and cheese. Place tortillas over medium-low heat and cook just until cheese melts, 1-2 minutes.
Cut tenderloins into thick slices. Top each tortilla with sliced pork; serve with Grilled Salsa Roja.
