Prep 10 mins
Cook 20 mins
From Cooking Light. May 2007.
- 2 cups minced pineapple
- 1 cup minced apple
- 1⁄4 cup minced shallot
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup thinly sliced yellow onion
- 2 garlic cloves, minced
- 1 1⁄2 lbs pork tenderloin, cut lengthwise and thinly sliced crosswise
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1 tablespoon cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 12 cherry tomatoes, quartered
- 2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
- 12 (6 inch) corn tortillas, warmed
- To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
- To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender.
- Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.
- Stir in broth and next 7 ingredients (through chipotles).
- Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.
- Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.
The flavours are amazing! The pineapple salsa helps to cool the chipotle pork taco mix. A great blend! I only used 1.5 cups of minced pineapple, and that was plenty. I didn't have any cilantro on hand, so I substituted with celery leaves. They gave a fresh taste to the salsa, which was a nice surprise because I haven't tried that before. Also, we used 1 chipotle chile because the kids were eating the dish too, and there was enough heat. Finally, I didn't have any cherry tomatoes so I substituted canned diced tomatoes. Even with all those changes it was delicious!