Roasted Pork Tacos with Pico de Gallo - $2.88 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 3 pantry staples excluded. 1 match is flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 pound pork tenderloin | Kroger® Fresh Natural Pork Tenderloin · 1 lb | $3.99 | 454 g | $3.99 | - |
| 2 tablespoons olive oil | Simple Truth Organic® Extra Virgin Olive Oil · 16.9 fl oz | $8.49 | 30 ml | $0.51 | $7.98 |
| 2 teaspoons paprikaCHECK THIS | Smart Way™ Ground Paprika · 2 oz | $1.25 | 5 g | $0.11 | $1.14 |
| 1 teaspoon onion powder | Lawry's Onion Powder · 2.62 oz | $2.99 | 3 g | $0.12 | $2.87 |
| 1 teaspoon garlic powder | Kroger® Garlic Powder Shaker · 9.25 oz | $4.99 | 3 g | $0.06 | $4.93 |
| 12 corn tortilla (4" across) | La Banderita Yellow Corn Tortillas · 30 ct / 24.9 oz | $2.49 | 12 | $0.04 | $2.45 |
| 3 tomatoes, cut into small cubes | Fresh Large Red Slicing Tomato · 1 lb | $1.99 | 3 | $1.58 | $0.41 |
| 1/2 cup fresh cilantro, chopped | Cilantro · 1 ctSIZE UNREAD - 1 PKG ASSUMED | $0.99 | 20 g | $0.99 | - |
| 1/2 cup red onion, cut into small cubes | Jumbo Red Onions · 1 lb | $1.69 | 80 g | $0.30 | $1.39 |
| 2 serrano peppers, chopped | Fresh Green Serrano Peppers · 1 lb | $3.99 | 2 | $0.12 | $3.87 |
| 2 lemons, juiced | Fresh Large Lemon - Each · 1 eachx2 | $0.85 | 2 | $1.70 | - |
olive oil drives this basket at $8.49, 25% of the total. The next biggest lines are garlic powder ($4.99) and pork tenderloin ($3.99). $25.04 of the basket - 72% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Simple Truth Organic® Extra Virgin Olive Oil · about 470 ml left, $7.98 of value
- Kroger® Garlic Powder Shaker · about 259 g left, $4.93 of value
- Fresh Green Serrano Peppers · about 440 g left, $3.87 of value
- Lawry's Onion Powder · about 71 g left, $2.87 of value
- La Banderita Yellow Corn Tortillas · about 20817 g left, $2.45 of value
- Jumbo Red Onions · about 374 g left, $1.39 of value
Enjoy the bold flavors of roasted pork steak tacos, perfectly complemented by a fresh and zesty pico de gallo. This vibrant dish brings together tender meat ...
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortilla (4" across)
- 3 tomatoes, cut into small cubes
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red onion, cut into small cubes
- 2 serrano peppers, chopped
- 2 lemons, juiced
- Salt and pepper to taste
- Wash hands with soap and water.
- Pico de gallo: In a bowl, mix all the ingredients. Season to taste with salt and pepper.
- Seasoning: In a small bowl, mix the paprika, onion powder, garlic powder, salt and pepper.
- Remove the silver skin from the pork tenderloin, rub it with oil and coat the entire loin with the seasoning.
- Place the pork tenderloin on the grill at medium/high heat (400˚F), over indirect heat, for approximately 6 minutes on each side, 18 minutes total.
- Cook until it reaches internal temperature of 145˚F with a 3-minute rest. Then chop it into small pieces.
- To make the tacos, heat the tortillas and place some pork tenderloin and pico de gallo on top.
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