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Dinner

Grilled Pork and Pineapple Tacos

Pork loin gets a quick chili rub. It's grilled, then sliced, and used to fill tacos—along with grilled pineapple, salsa, onion, and shredded cabbage. It's a delicious route to Taco Tuesday.

Ingredients :

    1 ½ teaspoons chili powder
    Kosher salt and freshly ground pepper
    1 pound pork tenderloin, patted dry
    Safflower oil, for brushing
    ½ pineapple, peeled, cored, and cut into ½-inch rings
    1 white onion, cut into ½-inch rounds
    12 corn tortillas
    Chipotle salsa, shredded cabbage, and cilantro, for serving

Direction :

    Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
    Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
    Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.