GRILLED PORK TACOS WITH PINEAPPLE
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
- Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
- Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
- Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
- Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
GRILLED PORK TACOS
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.
Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PORK TACOS AL PASTOR
Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 16
Number Of Ingredients 20
Steps:
- Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
- Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
- Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
- Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
- Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
- Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
- Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
- Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 15.3 g, Cholesterol 56.8 mg, Fat 13.4 g, Fiber 2.4 g, Protein 18.9 g, SaturatedFat 6.7 g, Sodium 309.8 mg, Sugar 2.1 g
GRILLED PORK-AND-PINEAPPLE TACOS
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- 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.
COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA
Steps:
- For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
- Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
- To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
- For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
- For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.
TACOS WITH GRILLED PORK LOIN
This is a delicious, easy meal that can be made with leftover pork loin as well, whether it's grilled or oven baked. I actually grilled mine while I was making burgers, then I let it cool and refrigerated overnight, then used it the following day for supper. Grill once, eat twice.
Provided by Lynn Socko @lynnsocko
Categories Pork
Number Of Ingredients 7
Steps:
- Pat the pork loin dry with a paper towel. Mix together olive oil and Mrs. Dash original blend. Rub loin throughly with mixture.
- Sear over direct heat on all sides, then move to indirect heat side of grill. Grill with lid closed for about 30 min. TEMP OF GRILL WILL DETERMINE COOKING TIME. Remove when internal temp reaches 140°.
- Allow to cool, then slice and cube.
- Place in skillet with 1-2 cups tomatillos salsa. Turn heat on low and simmer for about 10-15 min.
- Spoon from skillet into bowl, add pico de gallo, grated cheese and a few spoonfuls of tomatillo salsa, toss. Serve on flour tortillas, corn tortillas, or I prefer low carb pita bread lightly toasted.
- Tomatillo salsa https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/golden-tomatillo-salsa. For an easier salsa verde try this: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-verde-cheater-version.html#page1:comment1928910
- Pico de gallo https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
More about "tacos with grilled pork loin recipes"
GRILLED PORK TACOS WITH JALAPEñO-LIME DRESSING
From eatingwell.com
Servings 4Total Time 35 minsAuthor Karen RankinCalories 427 per serving
- Brush peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon salt. Brush pork tenderloin with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the vegetables until tender and lightly charred, about 4 minutes per side. Grill the pork until an instant-read thermometer inserted in the thickest part registers 145°F, 5 to 6 minutes per side. Let the pork rest for 5 to 6 minutes.
- Meanwhile, place the remaining 3 tablespoons oil, cilantro, jalapeño, lime juice and 1/2 teaspoon salt in a mini food processor. Pulse until slightly chunky, 10 to 15 times.
- Grill tortillas until lightly charred, about 1 minute per side. Thinly slice the pork and vegetables. Transfer to a medium bowl, add the cilantro mixture and toss to coat. Serve the pork and vegetables in the tortillas, topped with radish slices and queso fresco. Serve with lime wedges, if desired.
GRILLED PORK AND ONION TACOS RECIPE - MELISSA RUBEL …
From foodandwine.com
5/5 Category Dinner, LunchAuthor Melissa Rubel JacobsonTotal Time 30 mins
- Light a grill or preheat a grill pan. Arrange the cutlets and onion on a large baking sheet. Brush all over with the oil and season with salt and pepper. Season the cutlets with the chile powder.
- Grill the onions over moderately high heat, turning once, until charred and tender, about 8 minutes. Transfer to a cutting board and cover with foil to keep warm. Grill the cutlets, turning once, until just cooked through, about 2 minutes.
- Transfer the pork to the cutting board. Coarsely chop the onions and cut the pork into 1/2-inch strips; transfer to a platter. Serve with the tortillas, avocado, cilantro, sour cream and lime wedges.
GRILLED PORK TENDERLOIN TACOS - GATHER AND DINE
From gatheranddine.com
Estimated Reading Time 2 mins
GRILLED PORK TACOS — BUNS IN MY OVEN
From bunsinmyoven.com
10 PORK TACO RECIPES
From allrecipes.com
GRILLED PORK TACOS AL PASTOR - HOUSE OF NASH EATS
From houseofnasheats.com
GRILLED PORK TENDERLOIN TACOS WITH HOMEMADE SALSA …
From fannetasticfood.com
MARINATED GRILLED PORK TENDERLOIN - THIS IS HOW I COOK
From thisishowicook.com
GRILLED PORK TENDERLOIN WITH LEMON CAPER SAUCE
From simply-delicious-food.com
GRILLED PORK TACOS & SUMMER CORN & NECTARINE SALSA RECIPE
From myrecipes.com
GRILLED PORK TENDERLOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
BEST GRILLED PORK TENDERLOIN RECIPE - THE SEASONED MOM
From theseasonedmom.com
GRILLED FISH TACOS WITH JALAPEñO AVOCADO SALSA - SIMPLY DELICIOUS
From simply-delicious-food.com
GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA
From today.com
BRAZILIAN PORK LOIN WITH BACON AND PRUNES - BARBECUEBIBLE.COM
From barbecuebible.com
EASY GRILLED PORK LOIN TACOS WITH GRILLED PINEAPPLE SALSA
From growingupbilingual.com
PAPRIKA-RUBBED PORK CHOPS RECIPE - NYT COOKING
From cooking.nytimes.com
10 BEST PORK TENDERLOIN TACOS RECIPES | YUMMLY
From yummly.com
PORK TENDERLOIN SANDWICH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
GRILLED MOJO PORK TENDERLOIN TACOS | MEL'S KITCHEN CAFE
From melskitchencafe.com
PORK LOIN VS. PORK SHOULDER DIFFERENCES - ALLRECIPES
From allrecipes.com
PORK TENDERLOIN TACOS WITH AVOCADO SALSA - FOOD & WINE
From foodandwine.com
You'll also love