Celebrate National Taco Day (also known as every night in our kitchen) with this delicious barbecue pork taco recipe from our friends at GE. This recipe makes about eight tacos, so adjust as needed.

Barbecue Pork Taco Recipe

Ingredients

• 1 pound pork tenderloin
• 8 Asian steamed buns

For the seasoning:

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

For the coleslaw:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 green onion, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• Salt & pepper to taste

For the barbecue sauce:

• 1/2 cup hoisin sauce (or more, to taste)
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil

Directions

1. Season the pork tenderloin (on all sides) with the mixture of salt, pepper and garlic powder.
2. Place the tenderloin on a metal tray, and fold the thin end of the tenderloin under itself to cook evenly with the rest of the tenderloin. Cook your pork to an internal temperature of 145 degrees.
3. While the tenderloin is cooking, prepare your coleslaw by combining shredded cabbage, shredded carrots, sliced green onion, rice vinegar, toasted sesame oil and salt and pepper to taste in a large bowl, tossing well.
4. For the barbecue sauce, combine hoisin sauce, soy sauce and toasted sesame oil in a small, microwave-safe bowl. Stir the mixture, microwave for 30 seconds, then stir again.
5. When the pork tenderloin is done cooking, allow it to rest for 5 minutes. Thinly slice the tenderloin (about 16 slices), place in a shallow bowl and coat well with the barbecue sauce.
6. To serve, heat the Asian steamed buns for 10 to 20 seconds. Split open the buns, spoon a couple slices of the barbecue sauce-coated pork tenderloin into each bun and garnish with  coleslaw to taste. Enjoy!

Taco Recipe Tips

Asian steamed buns can be found in the frozen section of an Asian market. Substitute with flour or corn tortillas if desired.