1 lb. pork tenderloin
1/4 cup FRENCH'S® Spicy Brown Mustard
1/4 cup barbecue sauce
1/2 cup salsa
12 (6 inch) corn tortillas
1/4 cup finely chopped onion
1/4 cup Mexican blend shredded cheese
1 cilantro sprigs
Grill pork over medium-high heat for 20 to 30 min. or until well-browned and no longer pink in center (155° F internal temperature). Let rest 10 min. Shred meat with the grain using tines of fork into bite-size pieces. Keep warm.
Combine mustard, barbecue 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 1/3 cup meat, 1 tbsp. mustard salsa, 1 tsp. each of diced onions and shredded cheese, and a sprig of cilantro. Serve additional mustard salsa on the side.
Alternate cooking directions: Place pork in greased baking dish. Bake at 425°F until well browned and no longer pink in center. Let rest 10 min.