Caribbean Pork Tacos

Caribbean Pork Tacos
Yield: 12 tacos Prep 2 hrs 30 mins Cook 425°F 30 mins

Ingredients

  • 1 pork tenderloin, about 1 pound
  • 1 jalapeno pepper, seeded ad minced
  • 2 cloves garlic, minced
  • 1 tablespoon plus 2 teaspoons lime juice
  • 1 tablespoon pineapple juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon cumin
  • 3/4 teaspoon salt, divided
  • 1 cup diced fresh pineapple
  • 1 large tomato
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 package (4.6 ounces) taco shells

Make It

1. In large resealable plastic bag, place pork tenderloin, jalapeno, garlic, 1 tablespoon lime juice, pineapple juice, oil, ginger, cumin, and 1/2 teaspoon salt. Refrigerate 2 hours or overnight.

2. Heat oven to 425 degrees F. In medium bowl, combine pineapple, tomato, red onion, cilantro, remaining lime juice, and 1/4 teaspoon salt. Refrigerate salsa until ready to serve.

3. Place tenderloin in foil-lined baking pan. Cook in oven for 30 minutes, or until meat thermometer inserted in center reaches 155 degrees F. Cover with foil and let rest 10 minutes. Internal temperature will rise to 160 degrees F.

4. Warm taco shells according to package directions. Cut pork into slices. Place a few slices of pork into each taco, and top with salsa.

Nutrition Facts

Amount Per Serving: cal. (kcal): 120, Fat, total (g): 5, carb. (g): 11, fiber (g): 1, pro. (g): 9, Percent Daily Values are based on a 2,000 calorie diet.