Courtesy of Steve “T-Bone” Tanck, Waseda Farms Meat Manager
Ingredients
- 1 lb. pork tenderloin, trimmed
- 1/2 c. pineapple juice
- 1 Tbsp. soy sauce
- Salt & pepper to taste
- 1 tsp. granulated garlic
- 4 fresh pineapple slices
- 1/2 red bell pepper, finely diced
- 2 Tbsp. red onion, finely diced
- 1/4 fresh jalapeño, finely diced
- 4-6 sprigs of cilantro, finely chopped
- 1 Tbsp. honey
- Juice from 1/4 lime
- 1/2 c. mayonnaise
- 1 Tbsp. chipotle peppers in Adobo sauce, finely chopped
- 1 avocado, sliced
- Flour tortillas, street taco size
- Green onions, sliced, for garnish
Instructions
Combine pineapple juice and soy sauce. Marinate pork tenderloin for one hour.
While pork is marinating, prepare pineapple salsa and chipotle aioli. Grill four slices of pineapples over medium-high heat, 1 minute a side. Finely dice grilled pineapple. Combine pineapple, red bell pepper, red onion, jalapeño, cilantro, honey and lime juice. Set aside. Mix mayonnaise and chipotle peppers until smooth. Refrigerate until ready to use.
After marinating for one hour, season pork tenderloin with salt, pepper and granulated garlic. Grill tenderloin on medium-high heat until internal temperature is 140, about 10-15 minutes. Remove from grill, cover with foil and let rest. Slice pork tenderloin.
Grill flour tortillas until just heated through, about 10-15 seconds a side.
Assemble tacos — grilled tortilla, sliced pork tenderloin, slice of avocado, pineapple salsa, chipotle aioli. Garnish with green onions.
