Pork Tacos with Pineapple
This Pork Tenderloin Tacos with pineapple salsa recipe uses smart ingredient choices to make a restaurant-style dish easy enough for a weeknight or casual gathering.
Ingredients
For the Pork:
- 3 garlic cloves
- 1 - 2 chipotle peppers in adobo plus 1 tablespoon adobo sauce from can
- Juice of 1 lime
- 1 cup fresh pineapple roughly chopped
- ¼ medium red onion roughly chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pork tenderloin about 1 pound, cut crosswise into 1-inch-thick slices
For the Pineapple Salsa:
- 1 Roma tomato finely chopped
- ½ jalapeno pepper seeded and minced
- 1 cup finely chopped fresh pineapple
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
For Serving:
- 8 4-inch corn or flour tortillas
- 1 avocado pitted, peeled and sliced
- ¼ cup crumbled cotija cheese
- Hot sauce optional
Instructions
Make the Pork:
- Add garlic, chipotle peppers and adobo sauce, lime juice, pineapple, onion, vinegar, oil, honey, salt and pepper to bowl of food processor fitted with knife blade attachment and puree until smooth.
- Place pork in large zip-tight plastic bag; pour marinade over pork. Seal bag and refrigerate at least 30 minutes or up to 1 hour.
Make the Pineapple Salsa:
- In medium bowl, stir together tomato, jalapeno, pineapple, cilantro, onion, lime juice and salt until well combined. Refrigerate until ready to serve.
- Preheat outdoor grill for direct grilling over medium-high heat. Remove pork from marinade; discard marinade. Transfer pork to grill and cook 4 to 5 minutes or until internal temperature reaches 145 degrees F, turning once halfway through cooking. Remove pork from grill and let rest 5 minutes. Leave grill on to warm tortillas.
- To serve, grill tortillas 30 seconds or until soft and pliable, turning once. Dice pork and divide over tortillas. Garnish tacos with avocado, cheese, Pineapple Salsa, and hot sauce, if using.
Notes
- Take care to make sure the pork slices are indeed at least 1-inch thickbefore they go in the marinade. It’s fine if they’re a bit thicker, but any thinner than that and the pineapple juice will likely break the meat down very fast, and it will fall apart on the grill!
- Look for canned chipotles in adobo sauce in the Mexican foods section of your grocery store. You’ll be fishing 1 to 2 of the whole chipotle peppers out of the can to use, along with an extra tablespoon of the adobo sauce they are packed in.
Serving: 2tacos, Calories: 485kcal, Carbohydrates: 47g, Protein: 30g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 776mg, Potassium: 974mg, Fiber: 9g, Sugar: 15g, Vitamin A: 337IU, Vitamin C: 56mg, Calcium: 125mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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