Jerk Pork Tenderloin Tacos with Pineapple Salsa

About This Recipe

Have a healthier Taco Tuesday with this melt-in-your-mouth shredded pork tenderloin and a fresh pineapple salsa.

Ingredients

• 2 Pork Tenderloins (16 oz each)
• 2 Tbsp 32g Olive Oil
• 3 Tbsp Salt-Free Jerk Seasoning
• 1/2 large (180g Red Onion)
• 2 65g Jalapeño Peppers, stems removed
• 4 cloves Peeled Garlic
• 2 Tbsp 30g Lime Juice (about 1 small lime)
• 2 Tbsp 30g Soy Sauce
• 3 Tbsp 45g Cider Vinegar

Instructions

1. Add the red onion, jalapeño, garlic, soy sauce, and vinegar to a food processor. Blend until smooth.
2. Place the pork tenderloins in a large bowl and pat dry with a paper towel before coating with the olive oil. Add the jerk seasoning and use a rubber spatula to evenly coat the pork tenderloins.
3. Set a pressure cooker's sauté function to HI and let the pot fully heat up before adding the pork tenderloins. Cook for 2 minutes, untouched, before flipping and cooking and additional 2 minutes. Turn off the sauté function.
4. Add the jerk sauce from the food processor to the pot in an even layer. Seal and pressure cook on HI for 12-14 minutes with quick release pressure.
5. Once the pork is cooked, transfer to a bowl to shred with forks or meat claws. (You can also shred in a stand mixer with a paddle attachment.)
6. Add the shredded pork back to the sauce in the pot, stirring everything together. (Optional for the Ninja Foodi: Broil for 10-12 minutes for crispy edges.) Serve with pineapple salsa and warm tortillas.