Pork Tenderloin Tacos with Pineapple Salsa give taco night something new. These tacos have a mix of smoky pork, fresh fruit, a little heat, and plenty of crunch.
To make this recipe, you will need pork tenderloin, chili powder, smoked paprika, cumin, oregano, garlic, and cayenne, fresh pineapple with onion, cilantro, jalapeño, and lime.
I use corn tortillas and add thinly sliced radishes to add some crunch.
This recipe makes four servings with two tacos per serving, and each serving has 40 grams of protein.
The pork needs time to marinate, so plan for that before dinner. Most of the hands-on work happens when you chop the topping and cook the pork.
A large cast-iron skillet is useful for cooking the pork and warming the tortillas. A couple of mixing bowls also keep the marinade and pineapple topping separate.
Why You’ll Love This Pork Tenderloin Tacos with Pineapple Salsa
High in Protein
Each serving has 40 grams of protein. Pork tenderloin gives these tacos plenty of protein without needing extra fillings.
Fresh Pineapple Topping
Fresh pineapple adds sweetness that balances the chili powder, smoked paprika, jalapeño, and cayenne. Lime juice and cilantro keep the topping fresh.
Plenty of Texture
You get tender pork, soft corn tortillas, juicy pineapple, crisp onion, and sliced radishes in each serving.
Good for Taco Night
Set out the pork, pineapple topping, radishes, lime wedges, and salsa separately. Everyone can assemble their own tacos at the table.
Uses Pork Tenderloin
Pork tenderloin cooks fast once it hits the skillet and is easy to cut into small pieces for tacos. The smaller pieces also give you more browned edges.
Ingredient Substitutions
Flour Tortillas
Use small flour tortillas instead of corn tortillas if that’s what you keep on hand. The texture and nutrition information will change.
Red Onion
Red onion can replace the white onion in the pineapple topping. It has a sharper taste and adds more color.
Serrano Pepper
Use a small amount of finely chopped serrano pepper instead of jalapeño if you want more heat.
Lemon Juice
Fresh lemon juice can replace the lime juice in the pineapple topping. The flavor will be slightly different but will still add the acidity the topping needs.
Canned Pineapple
Fresh pineapple gives the topping the firmest texture, but drained canned pineapple can be used when fresh isn’t available. Choose pineapple packed in juice rather than syrup.
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Pork Tenderloin Tacos with Pineapple Salsa
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1½ pound pork tenderloin cut into small pieces
- 2 tablespoon olive oil divided
- 2 tablespoon pineapple juice
- 1 tablespoon apple cider vinegar
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
For the Pineapple Topping:
- 1½ cups fresh pineapple finely chopped
- ½ cup white onion finely chopped
- ½ cup fresh chopped cilantro chopped
- 1 small jalapeno peppers seeded and finely chopped
- 1 tablespoon fresh lime juice
- ⅛ teaspoon ground black pepper
For the Tacos:
- 8 small corn tortillas
- 4 radishes thinly sliced
- 2 limes cut into wedges
- ½ cup salsa for serving
Instructions
- In a large mixing bowl, add the pork. Add 1 tablespoon olive oil, pineapple juice, apple cider vinegar, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Toss until the pork is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours.
- In a small mixing bowl, add the pineapple, white onion, cilantro, jalapeño, lime juice, and salt. Stir until combined.
- Place a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon olive oil.
- Add the marinated pork in a single layer.
- Cook for 8 to 10 minutes, stirring occasionally, until the pork is browned around the edges and cooked through.
- Transfer the pork to a plate.
- Place the tortillas in the skillet. Heat for about 30 seconds per side, or until warm and lightly toasted.
- Divide the pork evenly between the tortillas. Top each taco with the pineapple mixture.
- Serve with sliced radishes, lime wedges, and red salsa.
Notes
Tips and Tricks
Drain extra marinade before cooking – Let excess liquid drip off the pork before adding it to the skillet. Too much liquid can cause the pork to steam instead of brown. Use a hot skillet – Give the skillet time to heat before adding the pork. This helps develop browned edges. Keep the pineapple topping chilled – Refrigerate the topping until you’re ready to serve. The cool topping contrasts well with the warm pork. Use a meat thermometer when needed – Pork tenderloin is safe to serve when the thickest pieces reach 145°F, followed by a short rest.Storing and Reheating
Store the pork – Refrigerate cooked pork in an airtight container for up to 3 to 4 days. Store the pineapple topping – Keep the pineapple mixture in a separate airtight container in the refrigerator. For the freshest texture, use it within 2 to 3 days. Store the tortillas separately – Keep leftover tortillas sealed so they don’t dry out. Reheat in a skillet – Place the pork in a skillet over medium-low heat and warm until heated through. Add a small splash of water if the pork starts to dry out. Reheat in the microwave – Place the pork on a microwave-safe plate, cover loosely, and heat in short intervals until hot. Assemble after reheating – Keep the pineapple topping cold and add it after the pork and tortillas have been warmed.Nutrition
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