Tacos Al Pastor with Grilled Pineapple Salsa

Caution: Do not cut the jalapeno and then put your hands anywhere near your nose. Mine is still on fire. And no, I'm not admitting to picking anything. Besides the burning in my nostril this meal is top notch. My absolute favorite thing is the pineapple salsa which I taste tested with a tortilla chip and could have polished off the same way. The meat was a solid 4 in my book but together with the salsa it was a major 5. We did all of our grilling for this meal on a grill pan which made our house pretty smoky but worked just as well as a grill would've. Husband loved this and also gave the whole thing a 5 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 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
• 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
• 8 (6-inch) corn tortillas
• 8 lime wedges

Directions

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.

Amount Per Serving

Calories: 305

Fat: 7.1g

Cholesterol: 74mg

Sodium: 513mg

Fiber: 4.7g

Protein: 26.6g