two thirty grilled

beat up picnic table...

Another Thursday, another grilled post! And don’t you worry, I’ve got another one coming at you on Monday… But in the mean time, let me tell you about these delicious pineapple pork tacos! This recipe was inspired by a post on one of my favorite blogs, Dinner, A Love Story, who recently posted an Asian pork slider recipe.

pork tenderloin

I borrowed the simple marinade for the pork tenderloin, and paired it with a delicious pineapple salsa to make tacos. The inspiration for the salsa came from our produce bin, which was overflowing with CSA veggies. This quick and easy salsa adds a ton of flavor and freshness.

pineapple salsa

This recipe uses pineapple juice and fresh pineapple, and you could probably substitute canned pineapple and use the can juices, but honestly, fresh pineapple is the way to go. With the weather cooling down, we are trying to take advantage of the remaining grill nights. This recipe is a perfect way to celebrate the grill and the last days of summer. Even better, enjoy your meal al fresco!

pineapple pork taco (in lettuce)

pineapple pork tacos
printer-friendly recipe
serves: 4

ingredients:
1-2 pork tenderloin (about 1 1/2 pounds)
2 cups pineapple juice
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
Salt
Pepper
2 cups chopped pineapple
1 avocado, diced
1/2 onion, diced
1 bell and/or hot pepper, diced
1 lime, juiced
Small tortillas and/or lettuce leaves
1 bunch scallions, small diced
Handful of fresh cilantro leaves, optional
Hoisin sauce, for serving, optional

directions:
In a gallon size zip-top bag, combine the pork tenderloin with the pineapple juice, minced garlic and red pepper flakes. Let marinate in the refrigerator overnight (or for 8-12 hours). Heat grill to medium-high and dry the pork tenderloin with paper towels and season with salt and pepper. Cook on the grill until the pork is cooked through, about 15 minutes, occasionally rotating to get grill marks on all sides. Let rest while you make the salsa. Combine the pineapple, avocado, onion, bell/hot pepper and lime juice to make a salsa. Season to taste with salt and pepper. Cut the pork into 1/2 inch slices and serve with tortillas and top with salsa, scallions and cilantro and Hoisin sauce, if using.

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This entry was posted in appetizer, condiment/sauce, dinner, fruit, paleo, pork, side dish and tagged , , , , . Bookmark the permalink.

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