INGREDIENTS
2 1/2 lbs
pork tenderloin
28 ozs
pineapple chunks
1/4 cup
soy sauce
2 Tbsps
apricot preserves
1/2 tsp
garlic powder
1/2 tsp
pepper
3/4 cup
ketchup
3/4 cup
pineapple chunks
3 Tbsps
apricot preserves
3 Tbsps
brown sugar
1 Tbsp
white wine vinegar
2 Tbsps
lime juice
16
corn tortillas
1 serving
cilantro
8 ozs
goat cheese
1 serving
green onions