Chipotle-Grilled Pork Tacos

From Cook's Country | June/July 2008

Why this recipe works:

Pork tenderloin can become bland and dry when cooked. We wanted a grilled pork recipe that kept this lean cut tender and juicy. One of the ways we did this was by halving the pork tenderloins lengthwise to create more surface area for the smoky wet rub to develop into a flavorful crust.… read more

Pork tenderloin can become bland and dry when cooked. We wanted a grilled pork recipe that kept this lean cut tender and juicy. One of the ways we did this was by halving the pork tenderloins lengthwise to create more surface area for the smoky wet rub to develop into a flavorful crust. Chipotle chiles add heat and rich flavor to this pork tacos recipe. These chiles, which are smoked jalapeños, come packed in a tomato-based adobo sauce and can be found in the Mexican foods section of most supermarkets. We allowed the pork to rest for at least five minutes before slicing so the juices could redistribute through the meat. Toasting the tortillas over the fire until they were lightly charred—about 15 seconds—added another layer of flavor to our Chipotle-Grilled Pork Tacos recipe.

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Serves 4

Halving the tenderloins lengthwise creates more surface area for the wet rub to develop into a flavorful crust. Serve these tacos with shredded cheese and lime wedges, if desired

Ingredients

  • 1/4 cup mayonnaise
  • 1 (8-ounce) can pineapple chunks in juice, drained and chopped, 1/4 cup juice reserved
  • 3 tablespoons minced fresh cilantro
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons minced chipotle chiles in adobo sauce (canned)
  • 1 (8-ounce) bag coleslaw mix
  • 3 scallions, sliced thin
  • Salt
  • 2 pork tenderloins (1 1/2 to 2 pounds total), sliced in half lengthwise
  • 12 corn tortillas

Instructions

  1. 1. Whisk mayonnaise, pineapple juice, cilantro, garlic, and chipotle in large bowl; reserve 1/4 cup mayonnaise mixture. Add pineapple chunks, coleslaw mix, scallions, and 1/2 teaspoon salt to bowl with remaining mayonnaise mixture and toss to combine.

    2. Pat pork dry with paper towels and season with salt. Rub with reserved mayonnaise mixture and grill over hot fire until browned all over and meat registers 145 degrees, about 6 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes.

    3. Grill tortillas over hot fire until lightly charred, about 15 seconds per side. Slice pork thin, arrange on tortillas, and top with coleslaw. Serve.

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