Pork Tenderloin Tacos with Chimichurri

Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavours to marry.

Preheat oven to 400 F.

Slice pork into strips and put them into a bowl with the Dijon mustard. Mix to coat and set aside to marinate for a few minutes.

Combine salt, pepper and breadcrumbs in a shallow bowl or plate.

Coat each pork strip with the breadcrumb mixture and place them in a single layer on a rimmed baking sheet that you’ve lined with parchment paper. Bake for 15 to 20 minutes. Remove from oven and set aside.

Heat the taco shells according to package directions.

Fill each taco shell with a bed of lettuce, 3 or 4 pork tenderloin strips, 2 tablespoons of chimichurri, and sprinkle mangos, lettuce and red onion on top. Serve with lime wedges.