Al Pastor Tacos with Pineapple Salsa

PREHEAT the oven to 400°.

ADD 1 tablespoon of flour to a Reynolds^® Oven Bag and shake. Place the bag in a 13x9x2 inch casserole dish.

TOSS together the pineapple, red onions, 1 tablespoon of olive oil, salt and pepper together into a large bowl and pour it into the Reynolds^® Oven bag.

MIX together the cumin, chili powder, oregano, red pepper flakes and Kosher salt in a large bowl.

ADD the pork tenderloin and 1 tablespoon of olive oil to the bowl with the spices and herbs and mix thoroughly until the pork tenderloin is completely covered and add it on top of the pineapple salsa in the Reynolds^® Oven Bag.

CLOSE the bag and seal it with the provided tie.

CUT 6 half inch slits in the top of the bag and tuck all of the ends into the pan and bake for 30-35 minutes on 400° or until the pork is browned and has reached an internal temperature of 160°.

REMOVE the pork tenderloin from the bag, drain any excess liquid from the bag, and let it rest for 2 to 3 minutes before very thinly slicing it.

SERVE the sliced pork on corn tortillas and top off with pineapple salsa and fresh cilantro leaves.