Grilled Pork and Pineapple Tacos

🧂 Ingredients

• 1½ pounds pork tenderloin (not pork loin),

  sliced ½" thick into "mini steaks"
• 2 teaspoons cumin
• 1 teaspoon ancho chili powder
• ½ teaspoon chipotle powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon Morton kosher salt
• 1 big pinch ground cloves
• 2 tablespoons olive oil
• 1 small to medium fresh pineapple,

  outer skin and core removed, with flesh cut into thin vertical spears
• 1 large red onion,

  sliced into 4 rings (leave the rings connected)
• 1 tablespoon olive oil
• salt & pepper,

  to taste
• 12 medium-sized flour tortillas
• 1 cup grape tomatoes,

  sliced in half
• 1 cup guacamole
• ¼ cup chopped fresh cilantro leaves
• 1 lime,

  cut into wedges

Instructions

• 1 Place sliced pork on a large rimmed pan. Brush both sides of each pork slice
  very lightly with olive oil and set aside.
• 2 In a small bowl, whisk together cumin, ancho chili powder, chipotle chili
  powder, garlic powder, oregano, onion powder, black pepper, salt, and cloves.
  Sprinkle this spice mixture evenly onto both sides of each piece of pork, using
  all of the spice mixture. Set aside.
• 3 Place pineapple spears and onion slices on a separate rimmed pan. Brush both
  sides of the pineapple and onion very lightly with olive oil. Then sprinkle both
  sides of the onion with salt and pepper.
• 4 Heat grill to medium-high. Scrub the grates clean and then oil well (see Notes
  below). 
• 5 First grill the tortillas, laying them right on the hot grates. It shouldn't
  take very long to get a nice char. Flip to just lightly char the other side.
  Take care to not let the tortillas sit on the grill too long, as they can become
  brittle and not as easy to fold into tacos. Remove from grill and set aside.
• 6 Oil grates again. Then place pineapple spears and onion slices on the hot
  grates. Grill for 1-3 minutes per side, or until charred to your liking. I like
  to use a thin metal spatula to flip the pineapple, as it sometimes wants to
  stick – this tool helps you get beneath the pineapple better, to preserve that
  beautiful char. Tongs are also great, for quick flipping. Remove pineapple and
  onion from grill and let cool for a few minutes, then chop into ½" pieces.
• 7 Oil grates again. Place pork slices onto hot grates. The pork is thin and won't
  take long to cook. Grill for 2-3 minutes per side, until nicely charred and the
  internal temperature reaches 145°F. Do not overcook, or the pork's juicy
  tenderness will be lost. Remove pork from grill and let rest for 3 minutes, then
  slice into very thin strips.
• 8 For taco assembly, set out the grilled pork, tortillas, pineapple, and onion,
  along with the tomatoes, guacamole, cilantro. Offer fresh lime wedges for
  squeezing over the top.

Nutrition Info