I still don’t know what I think of this. DH loved this recipe, and while I thought it was “ok” there’s something about the combination of green onion and pineapple in the slaw that I just don’t particularly like.
The pork, however, was fantastic. I will happily make the pork again – and probably the slaw just for the hubs!
The recipe calls for it to be served as tacos – and on corn tortillas. I have trouble finding good, fresh corn tortillas here so we went with flour, and DH bought the burrito-size.
Hubby’s enormous burrito-sized ‘taco’ with sour cream – I didn’t photograph it because I wasn’t sure I was going to blog about it!
Chipotle-Grilled Pork Loin and Pineapple Slaw
- 1/4 cup mayonnaise
- 1 (8-oz) can pineapple chunks in juice, drained and chopped fine, 1/4 cup juice reserved
- 1/4 cup minced fresh cilantro
- 4 garlic cloves, minced
- 1 Tbs minced chipotles in adobo + 2 tsp adobo sauce
- 1 (8-oz) bag broccoli slaw mix
- 4 scallions, sliced thin
- juice of 1/2 lime, plus wedges for serving
- 1pork tenderloin, trimmed and sliced in half lengthwise
- kosher salt and ground black pepper
- 12 corn tortillas
Prepare grill over medium-high heat. Oil grates.
Whisk mayonnaise, pineapple juice, cilantro, garlic, and chipotle + adobo sauce in a large bowl. Reserve 1/4 cup of the mixture, then add the pineapple chunks, lime juice, scallions, coleslaw mix, and 1/2 tsp salt to the bowl. Toss to combine.
Pat the pork dry and season with salt and pepper. Rub the remaining mayonnaise mixture over the tenderloins, and grill until browned all over and meat registers 145 degrees, about 6 minutes, turning once. Transfer to a cutting board, tent with foil, and let rest 5 minutes.
Grill tortillas until lightly charred and warmed through, about 15-30 seconds per side.
Slice pork thinly on the bias, arrange on tortillas, and top with pineapple slaw. Serve with lime wedges.