Mexican · main

Pork Tacos with Charred Pineapple Salsa

Pork Tacos with Charred Pineapple Salsa reads umami 5.5, sourness 5.3 and citrus 5.3 on Palate's 0–10 flavor X-ray — a Mexican main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 6.5 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 4.4 / 10
• Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Umami 5.5 · Sourness 5.3 · Citrus 5.3 · Fruity 5.1 · Sweetness 4.6 · Salinity 4.4 · Richness 4.2 · Allium 3.0 · Herbaceous 3.0 · Heat 2.5 · Warm Spice 1.9 · Earthy 1.8 · Floral 1.7 · Bitterness 1.1 · Funk & Ferment 0.9 · Nutty 0.8

What's in it (14)

• pork tenderloins — 567 g
• vegetable oil — 27 g
• chili powder — 15 g
• cumin — 5 g
• salt — 7 g
• garlic — 3 g
• black pepper — 1 g
• pineapple — 180 g
• red onion — 55 g
• jalapeo peppers — 100 g
• cilantro — 15 g
• lime juice — 30 g
• corn tortillas — 800 g
• cotija cheese — 57 g

Time & effort: about 29 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 229.6 kcal, 11.7 g protein, 5.7 g fat, 34.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a small bowl, stir together the chili powder, cumin, 1 teaspoon of the salt, garlic powder, and black pepper. Pat the pork tenderloin dry with paper towels, rub it all over with 1 tablespoon of the oil, then coat evenly with the spice mixture.
2. Heat the remaining 1 tablespoon oil in a heavy skillet (cast iron works well) over medium-high heat until shimmering. Sear the pork on all sides until deeply browned and a crust forms, 8-9 minutes total.
3. Reduce the heat to medium and continue cooking the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F, 6-8 minutes more. Transfer to a cutting board, tent loosely with foil, and rest 5 minutes — it will climb to about 150°F as it rests.
4. While the pork rests, wipe out the skillet and set it back over high heat. Char the pineapple rings, turning once, until deep brown grill marks form on both sides, 3-4 minutes per side.
5. Let the pineapple cool slightly, then finely dice it and toss in a bowl with the red onion, jalapeño, cilantro, and lime juice; season with the remaining salt to taste. This is your salsa.
6. Warm the tortillas directly over a gas flame or in a dry skillet over medium-high heat, about 20 seconds per side, until pliable with lightly charred spots. Stack and wrap in a clean towel to keep warm.
7. Slice the pork thinly against the grain.
8. Divide the sliced pork among the warm tortillas, top generously with the charred pineapple salsa, and finish with crumbled cotija and lime wedges.

Dishes with a similar flavor shape

• Cajun Blackened Pork Chops with Peach Salsa — Cajun/Creole · Cajun
• Pork Carnitas Burrito with Rice and Beans — Mexican
• Roasted Vegetable and Halloumi Sheet Pan — Greek
• Crispy Carnitas Tacos with Pickled Red Onion — Mexican
• Crispy Beef Tacos Dorados — Mexican

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.