GLUTEN-FREE KALUA PORK TENDERLOIN TACOS

Gluten-Free Kalua Pork Tenderloin Tacos image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 20

Ingredients

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
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
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:

Heat oven to 350°F.
In small bowl, beat Sauce Mixture ingredients with whisk; set aside.
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.
Wrap corn tortillas in foil, and add to oven with pork last 15 minutes of bake time just to heat through.
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.
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.
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.

Nutrition Facts : Calories 420, Carbohydrate 54 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 16 g, TransFat 0 g