Directions:
- Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes.
- Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly.
- Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes.
- Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.06 Kcal (1516 kJ) | ||
| Calories from fat | 128.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 22% | |
|---|---|---|---|
| Cholesterol | 82.07mg | 27% | |
| Sodium | 275.69mg | 11% | |
| Potassium | 862.12mg | 18% | |
| Total Carbs | 27.95g | 9% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 30.48g | 61% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 134.4 Kcal (563 kJ) | ||
| Calories from fat | 47.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 22% | |
|---|---|---|---|
| Cholesterol | 30.46mg | 27% | |
| Sodium | 102.34mg | 11% | |
| Potassium | 320.02mg | 18% | |
| Total Carbs | 10.38g | 9% | |
| Sugars | 1.43g | 15% | |
| Dietary Fiber | 2.11g | 23% | |
| Protein | 11.32g | 61% | |
| Vitamin C | 17mg | 76% | |
| Iron | 1mg | 15% | |
| Calcium | 32.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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