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E A SY D I N N E R
2 Pork and pineapple tacos HANDS-ON TIME 30 MINUTES
TOTAL TIME 11⁄2 HOURS (INCLUDES MARINATING)
SERVES 4
1 20-ounce can pineapple chunks in juice 1 tablespoon chili powder 1 pound pork tenderloin, cut into 1/2-inch slices 2 jalapeños, thinly sliced FO OD
1/2 teaspoon kosher salt 2 tablespoons canola oil 12 corn tortillas, warmed 1/2 red onion, sliced 1/4 cup fresh cilantro 1/2 cup crumbled Cotija, ricotta salata, or Feta (4 ounces) Lime wedges, for serving COMBINE 1/2 cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt. HEAT 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice. TOP the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
with the lime wedges.
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SERVE
AUGUST 2015
174
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