Ingredients

The following ingredients have 4 Servings
  • 3 tbsp(s) Fresh lime juice divided
  • 2 tsp(s) Olive oil divided
  • 1 tsp(s) Dried oregano
  • 0.5 tsp(s) Garlic powder
  • 0.5 tsp(s) Ground cumin
  • 0.75 tsp(s) Table salt divided
  • 0.75 pound(s) Uncooked lean pork tenderloin cut into 1/2-inch-thick slices
  • 2 cup(s) Packaged coleslaw mix (shredded cabbage and carrots)
  • 0.5 cup(s) Pineapple diced
  • 0.5 cup(s) Cilantro fresh, coarsely chopped
  • 1 medium Uncooked scallion(s) sliced
  • 4 medium Whole wheat tortilla(s)

Instruction

  • Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
  • Meanwhile, combine slaw mixture, pineapple, cilantro, scallion and remaining 2 tablespoons lime juice, 1 teaspoon oil and 1/4 teaspoon salt in another medium bowl.
  • Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium-high heat.
  • Place pork on grill; brush with any remaining marinade and then discard marinade. Cook pork, turning once, until just cooked through, 6-8 minutes (internal temperature should be a minimum of 145°F); let sit 3 minutes.
  • Evenly divide pork among tortillas and top each with 1/2 cup slaw; fold up and enjoy.