Got this recipe from Cooking Light magazine. This was the winner of my taco party. Salsa was amazing. Note: Making this ahead of time is not ideal as reheating dries out the meat.
Ingredients
Pork:
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1-pound) 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
Pork:
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1-pound) 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
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 jalapeño, thinly sliced
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 jalapeño, thinly sliced
Remaining ingredients:
8 (6-inch) corn tortillas
8 lime wedges
8 (6-inch) corn tortillas
8 lime wedges
Preparation
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°. 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 jalapeño); 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.
Nutritional Information: Calories: 305, Fat: 7.1g, Saturated fat: 1.3g, Monounsaturated fat: 3.4g, Polyunsaturated fat: 1.3g, Protein: 26.6g, Carbohydrate: 36.9g, Fiber: 4.7g, Cholesterol: 74mg, Iron: 1.7mg, Sodium: 513mg, Calcium: 51mg.
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°. 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 jalapeño); 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.
Nutritional Information: Calories: 305, Fat: 7.1g, Saturated fat: 1.3g, Monounsaturated fat: 3.4g, Polyunsaturated fat: 1.3g, Protein: 26.6g, Carbohydrate: 36.9g, Fiber: 4.7g, Cholesterol: 74mg, Iron: 1.7mg, Sodium: 513mg, Calcium: 51mg.
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