ChefXi OfficialSucculent pork tenderloin rubbed with a complex blend of Oaxacan spices, grilled to smoky perfection, and topped with a vibrant, charred pineapple and habanero salsa.
In a medium bowl, whisk together the minced chipotle, garlic, honey, smoked paprika, cumin, and olive oil to create the marinade.
Wear gloves when handling chipotles to avoid spice burns!
Toss the pork medallions in the marinade until evenly coated. Cover and let sit at room temperature for at least 20 minutes.
For deeper harmony, marinate in the fridge for up to 4 hours.
Preheat your grill to medium-high heat. Lightly oil the grates.
Place the pineapple slices and onion rings directly on the grill. Grill for 3-4 minutes per side until deeply charred and softened. Remove and let cool slightly.
The natural sugars in the pineapple will caramelize beautifully.
Finely dice the charred pineapple and onions. Mix in a bowl with the minced habanero, cilantro, lime juice, and a pinch of salt. Set aside.
Grill the pork medallions for 2-3 minutes per side until charred and cooked through (internal temperature of 145°F). Remove and let rest.
Quickly warm the corn tortillas on the grill for 30 seconds per side until pliable.
Assemble the tacos by placing pork medallions on the tortillas and topping generously with the charred pineapple salsa. Serve immediately.
The essence of this dish lies in the contrast between the deep, smoky char of the pork and the bright, acidic punch of the salsa. Ensure your grill is screaming hot to achieve those signature grill marks without overcooking the meat. Respect the lineage of the taco by using high-quality corn tortillas.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.