Gluten Free Kalua Pork Tenderloin Tacos Recipes

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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

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

KALUA PORK



Kalua Pork image

Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.

Provided by Linda Rogers

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 6

Number Of Ingredients 4

3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg

PORK TENDERLOIN (GLUTEN-FREE)



Pork Tenderloin (Gluten-Free) image

This recipe is another family favorite. No one will ever know you made it gluten-free.

Provided by Jansafire

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 7

2 cups rice-bread crumbs (such as PaneRiso™)
½ cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 pork tenderloins

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
  • Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 15.1 g, Cholesterol 49.7 mg, Fat 19.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 3 g, Sodium 57.6 mg, Sugar 0.5 g

KAHLUA-GRILLED PORK TENDERLOINS



Kahlua-Grilled Pork Tenderloins image

Recipe is from the Texas Tapestry cookbook, Junior League of Houston, Texas. Haven't tried this recipe yet, but since I love Kahlua -- I had to post it!

Provided by DailyInspiration

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup Kahlua
1/2 cup butter
1 1/2 lbs pork tenderloin (2 tenderloins)
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt with parsley

Steps:

  • Combine Kahlua and butter in a small saucepan, bring to a boil. Boil 4 minutes, stirring often. Remove from heat, and let cool slightly. Slice tenderloins crosswise at 1 1/2-inch intervals, cutting to, but not through, bottom. Sprinkle tenderloins with lemon-pepper seasoning and garlic salt; place in a large shallow dish or large heavy-duty, zip-top plastic bag. Pour half of the Kahlua mixture over tenderloins. Cover dish or seal bag securely and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining half of Kahlua mixture.
  • Remove tenderloins from marinade, discarding marinade. Grill, covered, over medium-hot coals (350 - 400 degrees) 18 - 20 minutes or until a meat thermometer inserted in thickest portion of tenderloin registers 160 degrees, turning once and basting occasionally with remaining half of Kahlua mixture. Cover and let stand 10 minutes before slicing.

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