| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 skewers |
Ingredients
- 1 pound pork tenderloin, cut into 1/2-inch cubes
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons adobo sauce from canned chipotle chiles in adobo
- 1/4 cup olive oil
- 2 corn tortillas, cut into 1-inch squares
- Canola oil, for oiling the grill pan
- 1/2 red onion, cut into twenty-four 1-inch pieces
- 1 cup chopped pineapple (1-inch pieces)
- Lime wedges, for serving
- Cilantro Crema, recipe follows, for serving
- 1/2 cup firmly packed fresh cilantro
- 1/2 cup Mexican crema
- 1 tablespoon freshly squeezed lime juice
- 1/4 avocado
- 1/4 jalapeno, stemmed
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
Instructions
- Season the pork with salt and pepper on all sides. Transfer to a medium bowl and add the adobo sauce, making sure the pork is completely coated. Let marinate, refrigerated, for 1 hour.
- Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside.
- Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat.
- Meanwhile, thread the skewers, alternating with 4 pieces of pork, 2 pieces of onion, 2 tortilla squares and 2 pieces of pineapple. Grill until the pork is cooked through and the skewer components are lightly charred on all sides, about 5 minutes per side. Serve immediately with lime wedges and Cilantro Crema.
- Combine the cilantro, Mexican crema, lime juice, avocado and jalapeno in a blender and process until smooth. Add 1 tablespoon water and blend for 10 seconds. Adjust the seasoning to taste with salt and freshly ground black pepper.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 141 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 30 mg |
| Sodium | 199 mg |
Reviews
So glad I read the reviews first. The person who said this dish has no flavor must have taste bud issues. I will definitely made this yummy dishes again. The sauce is super good and complimented the kabobs very well.
I made this and substituted shrimp for the pork. Loved it! I used fresh pineapple and cut into small chunks, and now we have a family favorite. Bam, bam, bam, delish! :0)
I thought everything about it was great. Be sure not to over cook. I did add more salt and a couple Tbsp orange and lime juice.
We cheated and put everything into a tortilla and it may have been the best taco ever. The chipolte in adobo gave a nice heat tot he pork loin, which was complimented beautifully by the sweetness of the onion and the sweet-tang of the pineapple. I could have drank the cilantro crema out of the blender. For that we subbed some sour cream.
Love the show. But this recipe was horrible. Absolutely no flavor in the meat what so ever and I marinated them for 3 hrs. What a waste of pork loin.