Saturday, June 23, 2012

Tacos Al Pastor with Grilled Pineapple Salsa

Jud grilled a whole pork tenderloin and I cut it in half.  The first night, we had pork tenderloin with the pineapple salsa, corn, and carrots.  Two nights later, I cut the pork in bite-size pieces and made tacos. I was out of pineapple salsa and didn't want to make another trip to the grocery store, so we just put the pork on a tortilla and ate it. Just a quick easy supper.

Ingredients for the pork:
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1lb) pork tenderloin, trimmed
1 tablespoon chopped fresh oregano
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Ingredients for the Salsa:
4 (1/2 inch thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeno, thinly sliced
8 (6-inch) corn tortillas
8 lime wedges
1. To prepare pork, preheat the grill to high heat.
2. Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145 degrees. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
3. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeno); toss to combine.
4. Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.

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