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Gluten-Free Kalua Pork Tenderloin Tacos

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Gluten-Free Kalua Pork Tenderloin Tacos

  • Prep Time 60 min
  • Total 60 min
  • Servings 8
  • Ingredients 20
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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)

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    In small bowl, beat Sauce Mixture ingredients with whisk; set aside.
  • Step 
    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.
  • Step 
    4
    Wrap corn tortillas in foil, and add to oven with pork last 15 minutes of bake time just to heat through.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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