Pork Tacos with Pineapple Salsa

Budget Menu & Dirt Cheap Recipes Cooking for Two Pork Tacos with Pineapple Salsa

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      Pork Tacos with Pineapple Salsa
      8 oz pork tenderloin

    • Kosher salt 1/3 cup ancho chile sauce
      2 tbss chipotle puree (see note)
      2 tbs orange juice
      2 tbs lime juice
      1 clove garlic, smashed
      4-6 small corn or flour tortillas
      4 oz fresh pineapple, trimmed and chopped
      1/4 small red bell pepper, seeded and chopped
      1/4 small onion, chopped
      1 serrano or jalapeno chile, seeded and chopped
      2 tbs chopped cilantro
      1-2 tsp lime juice
      1/4 tsp kosher salt (or to taste)
      If necessary, remove the silver skin from the tenderloin and slice thin across the grain (about 1/4 inch thick). Sprinkle the slices with salt and let sit while you make the marinade.
      For the marinade, stir together the ancho chile sauce, chipotle puree, orange juice, lime juice and garlic. Set aside about 3 tbs of the marinade. Place the meat in a large sealable plastic bag and pour the rest over it. Seal the bag, removing as much air as possible. Let the meat marinate for 20 minutes to an hour at room temperature, or refrigerate for several hours. Turn the meat once or twice while it marinates.
      While the meat marinates, combine the salsa ingredients and toss gently. Adjust seasoning.
      Heat a small non-stick skillet over medium heat. Have a large piece of foil nearby. One at a time, heat the tortillas on both sides until they puff slightly and place on the foil. When they’re all heated, seal the foil over the tortillas and place in the oven to keep warm while you cook the pork.
      Turn on the broiler and adjust the rack so that it’s about 4 inches from the heating element. Remove the pork slices from the marinade and place on a rack over a sheet pan. Broil for 3 to 4 minutes, or until the edges of the pork begin to brown. Remove from oven. Turn the pork slices and brush them with some of the reserved marinade. Broil the second side for 3 minutes, or until pork is just barely pink inside.
      To serve, pile a few slices of the pork on each tortilla. If you like, drizzle with some of the reserved marinade. Top with a spoonful of the salsa.
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Budget Menu & Dirt Cheap Recipes Cooking for Two Pork Tacos with Pineapple Salsa