Chipotle Pork Soft Tacos With Pineapple Salsa

From Cooking Light. May 2007.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Salsa

• 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

• Tacos

• 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

Directions

1. To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
2. To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender.
3. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.
4. Stir in broth and next 7 ingredients (through chipotles).
5. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.
6. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.