Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pork-and-Pineapple Tacos Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on May 2, 2019 Rate PRINT Share Prep Time: 40 mins Total Time: 50 mins Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill. 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 Directions 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. Sidney Bensimon Originally appeared: Martha Stewart Living, July/August 2018 Rate It PRINT