servings : 6
2 1/2 - 3 pound pork tenderloin
8 ounces pineapple juice
1/3 cup My Brother's Helen's Rustic Original Salsa (plus more for serving)
2 Tablespoons sherry vinegar
2 Tablespoons soy sauce
1 teaspoon kosher salt
1/4 cup olive oil
12 slices fresh pineapple
12 corn or flour tortillas, warmed
Sweet & Sour Red Cabbage*
fresh cilantro chopped
Mexican crema* (found in mexican cheese section of grocer, or make your own (day ahead) in glass container combine 2 cups cream and 1/4 cup buttermilk. Cover loosely. Let stand on kitchen counter for 24 hours. Refrigerate up to one week. If too thick, thin with a bit of milk.
For the sweet/sour cabbage: early in day or day ahead in dutch oven combine shredded cabbage, olive oil, onion, apple, sugar, vinegar, water. Cook over low heat for about 25 minutes until cabbage softens. If not using immediately, store in refrigerator. The sweet and sour cabbage can be served with these tacos warm or cold.
Place pork tenderloins in zip top bag with pineapple juice, MBS Rustic Original Salsa, sherry vinegar, soy sauce, salt, olive oil. Let marinate in refrigerator 4 hours to overnight.
To cook filling: Remove tenderloins from marinade and discard remaining liquid. Place tenderloins on hot grill searing on all sides. Lower to medium and cook until internal temperature reaches 135* (about 25 minutes). Remove from heat, wrap in foil and let rest 10 minutes before slicing. While pork is resting, grill pineapple slices about 4 minutes on each side.
To assemble: Thinly slice pork tenderloin. Divide evenly on warm tortillas. Top with grilled pineapple slices, sweet and sour cabbage, mexican crema and fresh cilantro.