Chipotle-Grilled Pork Tacos

By á-8

from America's Test Kitchen/Cook's County

Ingredients

• 1/4 c mayonnaise
• 1 (8 oz) can pineapple chunks in juice, drained and chopped fine, 1/4 cup juice reserved
• 3 tbls minced fresh cilantro
• 3 garlic cloves, minced
• 1 tbls plus 1.5 teaspoons minced canned chipotle chiles in adobo
• 1 (8 oz) bag coleslaw mix
• 3 scallions, sliced thin
• salt and pepper
• 2 pork tenderloins (1.5-2 lbs total), sliced in half lengthwise
• 12 corn or flour tortillas

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Whisk mayonnaise, pineapple juice, cilantro, garlic, and chipotle in large bowl. Reserve 1/4 cup mayonnaise mixture for the pork later, put aside. Then add pineapple chunks (cut up) coleslaw mix, scallions, and 1/2 teaspoon salt to bowl with remaining mayonnaise mixture and toss to combine.


2. Pat pork dry with paper towels and season with salt and pepper. Rub with reserved mayonnaise mixture and grill over hot fire until browned all over and meat registers 145 degrees (about 15 minutes to cook). Transfer to cutting board, tent with foil, and let rest 5 minutes.


3. Grill tortillas over hot fire until lightly charred, about 15 seconds per side. Slice pork thin, arrange on tortillas, and top with pineapple slaw. Serve.