Mexican · Dinner
Marinated Pork Pineapple Tacos
Grilled marinated pork tenderloin with charred pineapple, pickled red onion, and cilantro in corn tortillas with lime. Pork marinates in citrus, chili, and garlic before a hot sear, keeping fat low while pineapple brings caramelized sweetness against smoky, tangy pork.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
374Calories
42.7gProtein
10.3gFat
33.8gCarbs
9.6gSugar
5.4gFiber
410mgSodium
142mgChol
2.2gSat Fat
1280mgPotassium
55mgCalcium
4mgIron
1.2mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Piña
international
low-calorie
gluten-free
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Slice pork tenderloin into thin strips, pat dry with paper towel so marinade clings, and mince garlic.
2
Marinate
Whisk lime juice, chili powder, garlic, cumin, and salt; toss with pork strips, cover and refrigerate 30 minutes.
3
Pickle
Thinly slice red onion and toss with apple cider vinegar and salt in a small bowl; let soften 20 minutes.
4
Heat
Warm grill pan over high heat with olive oil until shimmering, add pineapple chunks, char 3–4 minutes turning once until deep golden.
5
Sear
In same pan over medium-high heat, add marinated pork in single layer and sear 4–5 minutes, turning occasionally, until browned.
6
Warm
Place corn tortillas in dry pan over medium heat 20–30 seconds per side until pliable and lightly speckled.
7
Build
Divide seared pork and charred pineapple between warm tortillas, top with pickled red onion and chopped cilantro.
8
Plate
Arrange tacos on plate with lime wedge alongside for squeezing before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g pork tenderloin
- 44 corn tortillas (about 1.8 oz / 50g total)
- 5 oz140g pineapple
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp chili powder
- 2 tbsp2 tbsp cilantro
- 11 small red onion
- 2 tsp2 tsp apple cider vinegar
- 1 clove1 clove garlic
- 1 tsp1 tsp ground cumin
- 2 tsp2 tsp olive oil
- 22 small lime wedge
