| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon coffee grounds
- Fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Freshly ground black pepper
- Two 12-ounce pork tenderloins
- 2 tablespoons vegetable oil
- Eight 6-inch flour tortillas
- 1 1/2 cups finely diced pineapple
- 1/2 English cucumber (peeled and seeds removed), finely diced
- 1/2 jalapeno, minced, or to taste
- 1/2 lime, juiced
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh cilantro leaves, plus more for serving
- 2 cups red cabbage, shredded
- 1 cup sour cream
- 1 lime, cut into wedges
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 7 g |
| Sugar | 16 g |
| Protein | 45 g |
| Cholesterol | 135 mg |
| Sodium | 1214 mg |
Reviews
I wasn’t too sure of this dish when I tasted the tenderloin without the salsa topping – but combine the two in one bite and it is absolutely delicious! Made great leftovers and I used the salsa as a dip with chipotle corn chips and it was fantastic 2 days later. Will definitely be making this for an upcoming dinner party as the presentation is very appetizing as well!
This is so delicious and easy! Second time making it.
FANTASTIC!
Easy and tasty! I would season the pork differently next time, just not a ton of flavor. But the pineapple salsa is delicious! Served with queso fresco and mojitos.