Al Pastor Pork Street Tacos
Pork marinated in chile and pineapple, cooked to perfection, and served in warm flour tortillas with pineapple salsa.
Medium Prep time: 40-45 min.
Medium Instructions
Thaw in refrigerator.
1.Preheat oven to 375°F.
2.Place marinated pork tenderloin on a foil-lined baking sheet sprayed with nonstick cooking spray. Discard marinade.
3.Bake for 20 min. Remove from oven and flip pork tenderloin over. Baste with al pastor sauce and continue cooking for an additional 15-20 min. or until pork is cooked through (internal temp. 145°F). Remove from oven and let rest for 5 min.
4.Loosely wrap tortillas in a damp paper towel and microwave for 30 sec.
5.Place pineapple salsa in a bowl. Add 1/4 tsp. of kosher salt to salsa and toss to combine.
6.Dice pork into bite-sized pieces and toss in pan juices. Place on tortillas and top with pineapple salsa.
Medium Grill Instructions
Thaw in refrigerator.
1.Preheat grill to med. high heat.
2.Remove pork tenderloin from marinade. Discard marinade. Grill pork tenderloin for 35-40 min. rotating every 5-7 min. and baste with Al Pastor sauce (internal temp. 145°F).
3.Remove from grill and let rest for 5 min.
4.Loosely wrap tortillas in a damp paper towel and microwave for 30 sec.
5.Place pineapple salsa in a bowl. Add 1/4 tsp. of kosher salt to salsa and toss to combine.
6.Dice pork into bite-sized pieces and toss in remaining juices. Place on tortillas, and spoon on pineapple salsa.
Large Prep time: 40-45 min.
Large Instructions
Thaw in refrigerator.
1.Preheat oven to 375°F.
2.Place marinated pork tenderloins on a foil-lined baking sheet sprayed with nonstick cooking spray. Discard marinade.
3.Bake for 20 min. Remove from oven and flip pork tenderloins over. Baste with al pastor sauce and continue cooking for an additional 15-20 min. or until pork is cooked through (internal temp. 145°F). Remove from oven and let rest for 5 min.
4.Loosely wrap tortillas in a damp paper towel and microwave for 30 sec.
5.Place pineapple salsa in a bowl. Add 1/2 tsp. of kosher salt to salsa and toss to combine.
6.Dice pork into bite-sized pieces and toss in pan juices. Place on tortillas and top with pineapple salsa.
Large Grill Instructions
Thaw in refrigerator.
1.Preheat grill to med. high heat.
2.Remove pork tenderloins from marinade. Discard marinade. Grill pork tenderloins for 35-40 min. rotating every 5-7 min. and baste with Al Pastor sauce (internal temp. 145°F).
3.Remove from grill and let rest for 5 min.
4.Loosely wrap tortillas in a damp paper towel and microwave for 30 sec.
5.Place pineapple salsa in a bowl. Add 1/2 tsp. of kosher salt to salsa and toss to combine.
6.Dice pork into bite-sized pieces and toss in remaining juices. Place on tortillas, and spoon on pineapple salsa.
Serving Suggestion
Dream Dinners Key Lime Corn
| Nutrition Facts | |
|---|---|
|
Serving size
2 tacos (241g)
|
|
|
Amount per serving
Calories
476
|
|
| % Daily Value* | |
|
Total Fat
16g
|
21% |
|
Saturated Fat
5g
|
25% |
|
Trans Fat
<1g
|
|
|
Sodium
1753mg
|
76% |
|
Cholesterol
101mg
|
34% |
|
Total Carbohydrates
41g
|
15% |
|
Dietary Fiber
3g
|
11% |
|
Total Sugars
10g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
45g
|
90% |
|
Vitamin D
0mcg
|
|
|
Calcium
105mg
|
8% |
|
Iron
4mg
|
22% |
|
Potassium
1066mg
|
23% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Soybeans; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: PORK TENDERLOIN ALWAYS TENDER, PINEAPPLE TIDBITS IN JUICE FAN, ONIONS YELLOW DICED .375", JUICE PINEAPPLE, ONIONS YELLOW DICED .375", OIL OLIVE EXTRA VIRGIN DELICATO, JUICE LIME PSTRZD ULTRA PREM, FLAVOR CONCENTRATE ANCHO: ROASTED PEPPER PUREE, CORN OIL, ONION PUREE, MALTODEXTRIN, SUGAR, WATER, SALT, CHILI, ANCHO AND CHIPOTLE POWDER, PALM OIL, OLIVE OIL, SPICES, DRIED ONIONS, 2% OR LESS OF MODIFIED CORNSTARCH, GARLIC, YEAST EXTRACT, CITRIC ACID., SALT KOSHER FLAKE COARSE, GARLIC CHOPPED IN WATER (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites), CILANTRO CLEAN WASH FRESH HERB, FLAVOR CONC CHIPOTLE GF PPR: PEPPER BLEND (RED BELL PEPPERS, JALAPENO PEPPERS), SAUTEED VEGETABLE PUREE MIX (ONIONS, CARROTS, CELERY), MALTODEXTRIN, CHIPOTLE POWDER, CORN OIL, SALT, OLIVE OIL, SUGAR, WATER, SPICES, DRIED ONIONS, VINEGAR, MODIFIED CORNSTARCH, 2% OR LESS OF PALM OIL, BROWN SUGAR, GARLIC, YEAST EXTRACT, CITRIC ACID, SMOKE FLAVOR, NATURAL FLAVORS. Flour Tortillas: Bleached Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Blend Of Vegetable Oils (soybean Oil And Hydrogenated Cottonseed Oil), Contains 2% Or Less Of The Following: Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch Monocalcium Phosphate), Salt, Tortilla Premix [mono-and Diglycerides, Guar Gum, Dextrose, Cellulose Gum, Enzyme Blend (salt, Wheat Starch, Enzyme(s)], Sugar, Calcium Propionate (preservative), Vital Wheat Gluten, Fumaric Acid, Potassium Sorbate (preservative).
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.