Pork Tenderloin Tacos with Pineapple Salsa
Pork Tenderloin Tacos with Pineapple Salsa make a high protein taco night dinner with sweet and smoky Mexican-inspired flavor.
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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
Serving Size: 2 Tacos
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
Calories: 457kcalCarbohydrates: 43gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 639mgPotassium: 1087mgFiber: 7gSugar: 10gVitamin A: 973IUVitamin C: 49mgCalcium: 109mgIron: 4mg
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