Pork Tenderloin Tacos With Pineapple And Quick Pickled Red Onions Recipes

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PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS



Pork Tenderloin Tacos with Pineapple and Quick-Pickled Red Onions image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 small red onion, thinly sliced
3/4 cup distilled white vinegar
4 ice cubes
Kosher salt
1 tablespoon ancho chile or chili powder
1 tablespoon smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground coriander
Freshly ground black pepper
One 1 1/4-pound pork tenderloin
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 to 16 corn tortillas
Sour cream, cilantro leaves, diced pineapple, and hot sauce, for serving

Steps:

  • In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
  • In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
  • Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
  • Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
  • Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS



Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions image

Provided by Food Network

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 21

1 yellow onion, roughly chopped
2 garlic cloves, crushed
One 15-ounce can fire roasted tomatoes
1 to 2 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/4 cup chopped cilantro leaves
4- to 5-pound pork shoulder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
24 corn tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
One 16-ounce container sour cream
Chopped cilantro leaves, for garnish

Steps:

  • For the pork:
  • To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
  • For the pickled onions:
  • In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
  • Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
  • To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

SHREDDED PORK AND PINEAPPLE TACOS



Shredded Pork and Pineapple Tacos image

Provided by Kelsey Nixon

Time 10h25m

Yield 8 servings

Number Of Ingredients 24

One 15-ounce can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
One 3-pound pork shoulder (or butt), trimmed of excess fat
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 cup fresh lime juice
1/3 cup lime juice
1/3 cup sugar
1/3 cup red wine vinegar
1 jalapeno, seeded and sliced
1/2 medium red onion, thinly sliced (about 3/4 cup)
Sixteen 6-inch corn tortillas, warmed
2 cups 1/2-inch diced fresh pineapple
Fresh cilantro sprigs, for serving
Shredded red cabbage, for serving
Cotija cheese, for serving
Lime wedges, for serving
Kosher salt
Guacamole, for serving, optional
Pico de gallo, for serving, optional

Steps:

  • For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
  • For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
  • For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

SHREDDED PORK AND PINEAPPLE TACOS



Shredded Pork and Pineapple Tacos image

Make and share this Shredded Pork and Pineapple Tacos recipe from Food.com.

Provided by Food.com

Categories     Pineapple

Time 10h25m

Yield 8 serving(s)

Number Of Ingredients 24

1 (15 ounce) can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 (3 lb) pork shoulder, trimmed of excess fat (or butt)
kosher salt and freshly cracked black pepper
5 garlic cloves, minced (or grated)
2 yellow onions, diced
1/4 cup fresh lime juice
1/3 cup lime juice
1/3 cup sugar
1/3 cup red wine vinegar
1 jalapeno, seeded and sliced
1/2 medium red onion, thinly sliced (about 3/4 cup)
16 (6 inch) corn tortillas, warmed
2 cups fresh pineapple, 1/2-inch diced
fresh cilantro, for serving
shredded red cabbage, for serving
Cotija cheese, for serving
lime wedge, for serving
kosher salt
guacamole, for serving (optional)
pico de gallo, for serving (optional)

Steps:

  • For the slow-cooker shredded pork:.
  • Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
  • For the pickled red onions:.
  • In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
  • For the tacos:.
  • Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

Nutrition Facts : Calories 625.6, Fat 32.7, SaturatedFat 10.9, Cholesterol 120.8, Sodium 467.5, Carbohydrate 50.4, Fiber 6.4, Sugar 22.2, Protein 34

HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)



Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos) image

Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 3h

Yield 6

Number Of Ingredients 14

5 Goya Guajillo Chiles
5 Goya Pasilla Chiles or Goya Ancho Chiles
1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
1 medium white onion, halved
1 (20 ounce) can Goya Pineapple Chunks
¼ cup Goya White Vinegar
2 tablespoons Goya Minced Garlic
1 teaspoon Goya Cumin
Goya Adobo with Pepper, to taste
1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes
2 tablespoons Goya Vegetable Oil
1 (10 ounce) package Goya Corn Tortillas, warmed
2 tablespoons finely chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
  • Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
  • Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
  • Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

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JALAPEñO PORK TACOS WITH PINEAPPLE SALSA AND PICKLED ONION
Rub pork with 1 tablespoon of the TABASCO ® Green Sauce and refrigerate for at least 1 hour. Combine the onion and vinegar in a glass bowl; set aside for 25 minutes and then drain. Combine pineapple with the remaining 2 teaspoons of TABASCO ® Green Sauce in a bowl; set aside. Heat grill to medium high heat. Sprinkle pork with salt and pepper ...
From tabasco.com


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