Ingredients
- 1-1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch slices
- 1 medium fresh pineapple, peeled, cored, and sliced into 1/2-inch rings
- 1 cup chopped white onion (1 large)
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 3 Tablespoons vegetable oil
- 3 Tablespoons ground guajillo or pasilla chile pepper
- 1 fresh jalapeno chile pepper, stemmed, seeded, and chopped
- 2 teaspoons kosher salt
- 3 cloves garlic, peeled and halved
- 1 teaspoon dried Mexican oregano or dried oregano, crushed
- 1 teaspoon ground cumin
- 1/2 cup snipped fresh cilantro
Directions
- Place pork in a large resealable plastic bag set in a shallow dish; set aside.
- For marinade, in a blender or food processor, combine three of the pineapple rings, the onion, orange juice, vinegar, oil, ground guajillo chile pepper, jalapeno chile pepper, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 4 to 24 hours.
- Drain pork, discarding marinade. For a charcoal grill, place five of the pineapple rings and all of the pork slices on the grill rack directly over medium coals. Grill, uncovered, for 10-12 minutes or until pork is done (160°F) and pineapple is browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all of the pork slices on grill rack over heat. Cover and grill as above.) Reserve remaining pineapple for another use.
- Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.
- Serve with carrot sticks, jicama strips, flatbread or pita rounds, lime wedges, and cilantro sprigs. Makes about 4-1/2 cups (ten, 1/4 cup servings).
