Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

1 lb. 450 g pork tenderloin
60 ml French’s^® Mississippi Sweet & Smoky BBQ Sauce
120 ml salsa
12 corn tortillas
60 ml finely chopped onion
60 ml Mexican blend shredded cheese
Cilantro sprigs

Preparation Method

• GRILL pork over medium-high heat for 20 to 30 min. or until well-browned and no longer pink in center (69° C internal temperature). Let rest 10 min. Shred meat with the grain into bite-size pieces using tines of fork. Keep warm.
• COMBINE mustard, French’s^® Mississippi Sweet & Smoky BBQ Sauce and salsa in bowl and whisk to blend.
• BRUSH corn tortillas lightly with oil, grill over medium heat for 30 seconds on each side. Fold closed.
• FILL each taco with 75 g meat, 15 ml mustard salsa, 5 ml each of diced onions and shredded cheese, and a sprig of cilantro. Serve additional mustard salsa on the side.

Notes

• Alternate cooking directions: Place pork in greased baking dish. Bake at 220°C until well browned and no longer pink in centre. Let rest 10 min.