Broiled pork tenderloin tenderized with fresh pineapple makes tacos al pastor a weeknight affair

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Broiled pork tenderloin tenderized with fresh pineapple makes tacos al pastor a weeknight affair
Food And DrinkMexicoLifestyle
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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 shawarma.

This image released by Milk Street shows a recipe for tacos made with broiled pork tenderloin tenderized with fresh pineapple. This image released by Milk Street shows a recipe for tacos made with broiled pork tenderloin tenderized with fresh pineapple. This image released by Milk Street shows a recipe for tacos made with broiled pork tenderloin tenderized with fresh pineapple.

For extra color and crunch, offer finely shredded red cabbage for sprinkling. To simplify prep, you can buy fresh pineapple that has already been peeled, cored and sliced.In beachy Galveston, locals buckle down without power after Beryl’s blow during peak tourist season1¼-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.

Meanwhile, heat the broiler with a rack about 4 inches from the element. Line a broiler-safe rimmed baking sheet with extra-wide foil and mist with cooking spray. Arrange the 5 remaining pineapple slices in a single layer on the prepared baking sheet. Brush the slices with oil and sprinkle with salt and pepper, then broil until charred in spots, 7 to 10 minutes. Transfer the pineapple to a cutting board and set aside; reserve the baking sheet.

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