No grill? Cook the pork and the pineapple for about 15 minutes, turning once or twice.
- 2 tbsp. adobo sauce (from 1 can chipotle chiles)
- 1 garlic clove, minced
- 2 tbsp. lime juice
- 1 tbsp. vegetable oil (such as canola or safflower), plus more for grill
- 1 tbsp. ketchup
- ½ tsp. coarse salt and pepper
- 1 lb. pork tenderloin
- ½ cored pineapple, cut into ¼-inch-thick half-moons (about 4 cups)
- 8 (6-inch) corn or whole wheat tortillas, warmed
- Stir adobo sauce with lime juice, garlic, oil, ketchup, and salt, plus pepper to taste. Coat pork and pineapple. (You can marinate in refrigerator up to 1 hr; bring to room temperature 30 min before grilling.)
- Heat a grill or grill pan to medium-high and lightly oil. Grill pork, turning every 5 to 6 min, until barely pink in center (150°F), about 25 min total. Let rest, 10 min. Meanwhile, grill pineapple, 2 to 3 min per side.
- Slice pork and fruit. Arrange among tortillas and serve with toppings of your choice (we recommend this addictively good Quick-Pickled Red Onion), with any extra pineapple on the side.
374 cal, 10 g fat (2 g saturated), 24 g protein, 47 g carb, 20 g
sugar, 6 g fiber, 397 mg sodium, 60 mg cholesterol per serving (without toppings)
This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.