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Ingredients

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Directions

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  • 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.

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

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

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  • 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

120 calories; 5 g total fat; 11 g carbohydrates; 1 g fiber; 9 g protein;

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