Taco toppings of your choice, cheese, lettuce, tomatoes, avocados or guacamole, sour cream, etc.
In a medium bowl or large liquid measuring cup, whisk together the orange juice, orange zest, lime zest, lime juice, olive oil, garlic, oregano, salt and pepper.
Place the pork tenderloin in a shallow dish or in a large ziplock bag and pour the marinade to cover the pork.
Refrigerate and marinade at least 4 hours and up to 24 hours.
Preheat a grill to medium heat (about 350 degrees F if you have a temperature gauge or thermometer) and grill the pork tenderloin for 15-20 minutes, flipping halfway through, until the internal temperature of the thickest part of the pork registers 145 degrees F on an instant-read thermometer.
Let the pork rest for 5-10 minutes before slicing thinly. Serve the pork with warm corn or flour tortillas and whatever taco toppings you like. They are also delicious with a layer of refried beans spread on the tortillas and covered in Monterey Jack cheese (warmed in the oven until the cheese melts before adding the pork and toppings).
Nutrition Facts: the nutrition facts for this recipe were calculated based on the pork and tortillas (but do not include the optional toppings as those are added based on personal preference). How to Serve:I included this note in the last step of the recipe but I'll restate: these grilled pork tacos are also delicious with a layer of refried beans spread on the tortillas and covered in Monterey Jack cheese (warmed in the oven until the cheese melts before adding the pork and toppings).To Freeze:I assemble the tacos, flattening them just slightly with the palm of my hand into a a pressed half moon and then wrap each one individually in plastic wrap. Several tacos will fit in a gallon-size ziploc bag and make for tasty, quick lunches (I unwrap before heating up).