Grilled Pork Tenderloin and Pineapple al Pastor Tacos

Fire up the grill for a fun and easy take on al pastor with this pork tenderloin and fresh pineapple salsa taco recipe.
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1 Hour 5 Minutes Prep
1 Hour 10 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 4 fresh pineapple rings, about 1/2-inch thick
  • Small check mark in a circle icon 1 medium red onion, peeled and halved, root left intact
  • Small check mark in a circle icon 1 large jalapeño chile
  • Small check mark in a circle icon 4 tablespoons olive oil
  • Small check mark in a circle icon 2 teaspoons lime juice
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 1 pork tenderloin (1 to 1 1/4 lb), trimmed of fat
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
  • Small check mark in a circle icon 2 cups lightly packed baby spinach leaves
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
  • Small check mark in a circle icon 1/4 cup crumbled queso fresco
  • Small check mark in a circle icon 1/4 cup loosely packed fresh cilantro leaves
Preparation
  1. Heat gas or charcoal grill. Pat pineapple rings dry with paper towels. Brush pineapple, onion and jalapeño with 2 tablespoons of the olive oil. Place pineapple, onion and jalapeño in single layer on grill over medium heat (350°F to 400°F). Position onion wedges and jalapeño perpendicular to grates to prevent them from falling through. Cover and cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and onions are just crisp-tender. Set aside until cool enough to handle.
  2. Remove stem, seeds and membranes of jalapeño; dice and place in medium bowl. Finely dice pineapple and onion, and add to bowl with jalapeño. Add lime juice, cumin and salt; toss to coat. Cover and refrigerate.
  3. Coat tenderloin with remaining 2 tablespoons oil, then rub in taco seasoning mix. Place pork on grill over medium heat. Cover grill; cook 10 minutes. Turn pork; grill 8 to 12 minutes longer or until instant-read thermometer inserted in center of tenderloin reads 145°F. Transfer to cutting board; cover with foil, and let stand 5 minutes. Cut tenderloin into slices; cut slices into strips.
  4. Divide spinach among tortilla bowls. Divide pork among bowls; add pineapple salsa, queso fresco and cilantro.
Expert Tips
  • Don’t feel like cutting up a whole pineapple? Look for peeled and cored fresh pineapple in the grocery store’s deli section.
  • Can’t take the heat? Feel free to leave the jalapeño out of the salsa—it’s still delicious without it!
  • Grilling the jalapeño whole adds intense smoky flavor, which comes through in the salsa.
  • Prefer a crunchy taco? This recipe tastes delicious in Old El Paso™ Stand ’n’ Stuff shells too! The same recipe for 8 tortilla bowls will fill 10 Stand ’n’ Stuff shells.
Nutrition
8 servings (1 tortilla bowl each)

1 Tortilla Bowl Calories 260  (Calories from Fat 110);  Total Fat 13g  (Saturated Fat 3.5g,  Trans Fat 0g); Cholesterol 35mg;  Sodium 470mg;  Total Carbohydrate 20g  (Dietary Fiber 1g,  Sugars 4g);  Protein 15g
  
% Daily Value: Vitamin A  15%;  Vitamin C  20%;  Calcium 6%;  Iron  8%;  

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 2 Very Lean Meat, 2 1/2 Fat

Carbohydrate Choice: 1