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Gluten-Free Kalua Pork Tenderloin Tacos

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  • Prep 60 min
  • Total 60 min
  • Servings 8
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This lightened version of the Hawaiian favorite swaps lean pork tenderloin for the more traditional (and much fattier) pork shoulder. The fresh salsa of apple and pineapple provides color, flavor and crunch.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Sauce Mixture

  • 1 tablespoon smoked paprika
  • 1 tablespoon packed brown sugar
  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 3 tablespoons ketchup
  • 2 tablespoons gluten-free reduced-sodium soy sauce

Pork and Tortillas

  • 2 pork tenderloins (about 2 lb total), fat and silver skin removed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup cider vinegar
  • 24 corn tortillas

Salsa

  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 2 apples, unpeeled, finely diced (3 1/2 cups)
  • 2 cups finely diced fresh pineapple
  • 1 cup diced sweet onion
  • 1 bunch fresh cilantro leaves (1 cup)

Steps

  • 1
    Heat oven to 350°F.
  • 2
    In small bowl, beat Sauce Mixture ingredients with whisk; set aside.
  • 3
    Place pork tenderloins on plate, and rub with 1 tablespoon oil, the salt and pepper. Heat ovenproof 12-inch skillet (not nonstick) over medium-high heat until very hot. Add both pieces of pork, and brown 2 minutes, then turn and brown on second side for another 2 minutes. Brown on third side 2 minutes longer, then pour sauce mixture over pork; immediately transfer to oven. Bake 5 minutes; pour vinegar over pork. Bake 25 to 30 minutes longer or until pork is cooked through and can easily be pulled apart with fork.
  • 4
    Wrap corn tortillas in foil, and add to oven with pork last 15 minutes of bake time just to heat through.
  • 5
    Meanwhile, in large bowl, beat brown sugar, pepper flakes, lime juice and 1 tablespoon oil with whisk. Add apples, pineapple and onion; toss to coat. Set aside.
  • 6
    Remove skillet of pork from oven; using tongs, roll pork in sauce in bottom of skillet, then cover loosely with foil, and rest 5 minutes. Shred with fork, and toss with sauce in skillet.
  • 7
    Place slightly less than 1/4 cup pork in each taco, and top with 1/3 cup of the salsa and a few cilantro leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Many pork products come pre-brined or marinated, which means they have added sodium and other unnecessary ingredients. Look for pork tenderloins packaged without any additives, or go directly to the butcher and have them trimmed just for you.
  • tip 2
    These tacos are great to serve for a group gathering. The pork can be made ahead and then kept in a slow cooker for serving.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

420 Calories, 11g Total Fat, 27g Protein, 54g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
540mg
22%
Potassium
840mg
24%
Total Carbohydrate
54g
18%
Dietary Fiber
7g
27%
Sugars
16g
Protein
27g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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