Pork Tacos with Pineapple Salsa

Servings Per Recipe 5

• Amount Per Serving
• Calories 343
• Protein(gm)25
• Carbohydrate(gm)30
• Fat, total(gm)13
• Cholesterol(mg)69
• Saturated fat(gm)2
• Dietary Fiber, total(gm)3
• Sodium(mg)256

Percent Daily Values are based on a 2,000 calorie diet

• 1/4 cup lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• 2 cups pineapple chunks, diced
• 2 plum tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely diced
• 1 pork tenderloin, about 1-1/4 pounds, sliced 1/2 inch thick
• 1/4 teaspoon salt
• 1 package white corn tortillas (10 per package)

Directions

1. Heat grill or broiler

2. In a small bowl, whisk together lime juice, sugar, salt and the pepper. Slowly whisk in olive oil until blended. Stir in cilantro.

3. In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 tablespoons of the dressing.

4. Combine remaining dressing (about 1/3 cup) with the pork in a resealable plastic bag. Marinate in refrigerator about 15 minutes. Grill or broil pork about 6 minutes, turning, or until desired doneness. Slice into thin strips, and sprinkle with 1/4 teaspoon salt. Wrap tortillas in damp paper towels and microwave 1 minute. To serve, fill a warm tortilla with a few pork strips and some salsa, and fold up.