Tasty Tuesday

I know it's not totally grilling season for most people but we do grill all year round. So scoop the snow off your grill to make this next delicious meal & get a taste of summer again!

Chioptle-Grilled Pork Tacos

1/4 cup mayonnaise
1 (8 oz) can pineapple chunks in juice, drained & chopped, 1/4 cup juice reserved
3 tablespoons minced fresh cilantro
3 garlic cloves minced
1 tablespoon & 1 1/2 teaspoons minced canned chipotle chiles in adobo(we put this in the blender & freeze on wax paper in 1 tablespoon amounts)
1-8 oz bag coleslaw mix
3 scallions, sliced thin(these are also known as green onions)
salt & pepper
2 pork tenderloins(1 1/2 to 2 pounds total) sliced in half lengthwise(we use pork loin)
tortillas(corn or flour)

1. Whisk mayonnaise, pineapple juice(reserved from pineapple chunks), cilantro, garlic & chipotle in large bowl. Reserve 1/4 cup mayonnaise mixture(set aside) & then add pineapple chunks, coleslaw mix, scallions & 1/2 teaspoon salt to bowl with remaining mayonnaise mixture & toss to combine. (You can't taste the pineapple even though I argued this point with Brian before tasting it! PS-I don't like pineapple but this is so yummy & a must have in this part)

2. Pat pork dry with paper towels & season with salt & pepper. Rub with reserved mayonnaise mixture & grill over hot fire until browned all over & meat registers 145 degrees. Transfer to a cutting board, tent with foil, & let rest for 5 minutes.(This allows the meat to keep cooking while the juices redistribute throughout the meat)

3. Grill tortillas, if desired. Slice pork thin, arrange on tortillas & top with pineapple slaw. Serve.

I love this recipe because there is always leftover slaw & I have used it on my burgers & brats on other days. It is so good!! This can be spicy but you can just as easily cut the chipotle in half if you don't like any heat. We also buy the crushed pineapple. Enjoy!

Next week's recipe will be great for those who love Chinese food but don't usually make it at home!