BBQ Pork Loin Tacos
BBQ Pork Loin Tacos are a colorful and easy weeknight dinner. Zesty BBQ sauce paired with sweet and spicy pineapple salsa and crunchy red cabbage!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 (3 tacos each)
- 1-2 pound pork tenderloin trimmed
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 2 teaspoons Kosher salt
- 1 cup BBQ sauce
- 1 cup pineapple chopped into bite-size pieces
- 2 tablespoons jalapeno seed and minced
- 2 tablespoons red bell pepper seeded and minced
- 2 tablespoons red onion minced
- 2 tablespoons lime juice
- 12 small corn tortillas
- 2 cups red cabbage shredded
- Fresh jalapeno optional
- Cilantro optional
- Lime Wedges optional
- Maldon sea salt optional
Preheat oven to 400 degrees. Coat a baking dish with cooking spray.
In a small bowl, combine chili powder, garlic powder, sugar and Kosher salt in a small bowl.
Pat pork loin dry with a paper towel and crust with spice mixture.
Bake for 25-35 minutes or until pork reaches an internal temperature of 145 degrees. Remove to a cutting board and allow to rest for 5 minutes before chopping into bite-size pieces.
Transfers to a mixing bowl and toss with BBQ sauce.
Meanwhile, prepare pineapple salsa by combining all ingredients in a bowl and tossing. Set aside until it's time to assemble tacos.
Wrap corn tortillas in aluminum foil and place in hot oven for 5 minutes.
Assemble tacos by dividing BBQ pork, red cabbage and pineapple salsa in each corn tortilla. Garnish with fresh jalapenos, cilantro, Maldon sea salt and lime wedges, if desired.
Calories: 478kcal | Carbohydrates: 76g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 2012mg | Potassium: 956mg | Fiber: 7g | Sugar: 32g | Vitamin A: 1055IU | Vitamin C: 62.9mg | Calcium: 119mg | Iron: 3.1mg