The pork itself has a very spicy rub on it which compliments perfectly with the tang from the grilled pineapple. If heat is not your thing, simply leave out the jalapeno from the salsa. After every meal I ask Blair the same question, “Is this blog-worthy?” Not only did he think I was crazy for even asking this question, but he then proclaimed that this dinner landed in his top 5 dinners I have ever made. If that doesn’t convince you to make this soon then I am not sure what will!
Tacos Al Pastor with Grilled Pineapple Salsa
For the pork:
1 chipotle chile, canned in adobo sauce
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed
1 tablespoon chopped fresh oregano or 1/2 tbsp. dried oregano
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the 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
8 (6-inch) corn tortillas
8 lime wedges
Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over top of the pork. Combine oregano and other spices. Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. In the meantime, preheat the grill to high heat.
While grill is heating, prepare ingredients for salsa. In a small bowl, add cilantro, red onion, lime juice, jalapeno, and salt. Mix together and set aside.
Coat grill with cooking spray and grill for 6 minutes on each side or until a thermometer reads 145 degrees. Remove pork from grill, tent with foil, and let stand for 5 minutes. Once the 5 minutes is up, coarsly chop and keep warm.
Source: Cooking Light September 2011