Chef Folse's Pineapple Grilled Pork Tacos - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Pineapple Grilled Pork Tacos

Prep Time: 1 Hour

Yields: 6 Servings

Comment:

This pineapple marinade may also be used for chicken, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduce the marinating time to 30 minutes.

Ingredients for Tacos:

2 pounds pork tenderloin

½ medium pineapple, peeled and sliced ½-inch thick

1 tbsp canola oil, plus more for brushing

3 cloves garlic, peeled

1 tsp dried oregano

½ tsp ground cumin

½ tsp ground black pepper

¼ tsp ground cloves

4 guajillo chiles, stemmed, seeded and cut into 2-inch pieces

? cup pineapple juice

¼ cup distilled white vinegar

2 tbsps achiote paste

salt and black pepper to taste

granulated garlic to taste

1 medium red onion, peeled and sliced into ½-inch thick rings

Ingredients for Fixings:

corn tortillas

shredded lettuce

shredded cheese

guacamole

sour cream

chopped cilantro

Method:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add garlic and cook 1 minute or until lightly browned, turning occasionally. Stir in oregano, cumin, ½ teaspoon black pepper and cloves then cook 1 minute or until fragrant. Add chiles and cook 30 seconds or until blistered in spots, stirring constantly. Add pineapple juice, vinegar and achiote paste and bring to a boil. Remove from heat and let stand 5 minutes. Transfer chile mixture to a blender and purée until smooth. Season to taste using salt. Scrape marinade into a large plastic zipper bag then add pork tenderloin, turning to coat. Set bag into a small baking dish and refrigerate overnight. When ready to cook, preheat a charcoal or gas grill according to manufacturer's directions. Brush pineapple and onion slices with oil then grill over high heat 3–5 minutes or until lightly charred and softened, turning once. Transfer to a cutting board and tent with foil to keep warm. Remove pork from marinade. Grill 2–4 minutes over high heat until lightly charred and just cooked through. Transfer to cutting board and let rest 5 minutes. Cut pineapple, onion and pork into thin strips and transfer to a bowl. Season to taste with salt, black pepper and granulated garlic. To serve, place pork mixture in a corn tortilla shell and top with your favorite taco fixings.

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