Pork Tacos With Pineapple Salsa

These are the pork tacos that I RAVED about after having them with my Forever Friend in Iowa last week.  I wonder if it's ironic to anyone else that we had pork in Iowa :-).  Anyway, these are fairly simple, and the cooking time of the pork is dramatically reduced because you slice the tenderloin before you grill it.  WoW!  Rocket Science, No, but a GREAT time saver for this meal!

Made in three separate steps, the ingredients are as follows:

Dressing:

1/4 cup lime juice

2 tbsp pineapple juice

1 dash salt

1 dash pepper (or a grind of fresh!)

3 TBSP olive oil

2 tbsp chopped cilantro (more if you like!!)

Salsa:

2 cups drained diced pineapple chunks

2 tomatoes, seeded and chopped

2 cloves garlic, minced

1 jalapeno pepper, seeded and diced

Pork:

1 pork tenderloin, about 1 1/4 pounds, sliced 1/2 inch thick

1 package small corn tortillas

Mix dressing ingredients first (add cilantro after the other ingredients are well blended or shaken) -

Next mix salsa ingredients AND 2 or so Tbsp of the dressing - let sit to flavor

Combine remaining dressing and sliced pork in bowl or bag to marinate (refrigerated) for 15 or so minutes.

Heat Grill, then place the sliced pork on the grill and cook for about 6 to 8 minutes

Remove meat from grill, slice into strips and serve on heated corn tortillas (corn tortillas should be heated for about one minute under a wet papertowl to improve their pliability)

Serve Taco or Fajita style, piling a few strips of meat and a generous serving of salsa onto your own corn tortilla.

I'm not usually a fan of corn tortillas, but with this dish, they really go well!  Besides, most corn tortillas are pretty naturally made - corn, lime, and water.  Pretty simple recipe.  There must be something to the pork and corn and Iowa thing!  :-)