Broiled pork tenderloin — tenderized with the fresh tropical fruit — streamlines the prep
This image released by Milk Street shows a recipe for tacos made with broiled pork tenderloin tenderized with fresh pineapple. Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century. That’s when Lebanese immigrants arrived in Mexico, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork, and instead of sandwiching the meat in flatbread, they used tortillas.
Pineapple slices are charred under the broiler while the meat marinates, then chopped and mixed with cilantro and lime juice and served as an accompaniment for the tacos, along with the tortillas, finely chopped onion and lime wedges. For extra color and crunch, offer finely shredded red cabbage for sprinkling. To simplify preparation of ingredients, you can buy fresh pineapple that has already been peeled, cored and sliced.1¼-pound pork tenderloin, trimmed of silver skin and halved lengthwiseSlice the pineapple into seven ½-inch-thick rounds. Quarter two rounds, trimming and discarding the core.
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