The Freshman Cook: Adobo Marinated Pork Tacos w/ Pineapple Salsa

Our entree this week is a southwestern favorite! Tacos! I know you will like these. There have mega flavor!

We need to marinate our pork for at least 2 hours. Here’s the recipe:

Adobo Marinade

(adapted from

2 cups fresh diced Tomatoes

3 tablespoons Chili Powder

2 teaspoons Chipotle Peppers, pureed

2 tablespoons Honey

2 tablespoons Brown Sugar

3 tablespoons Red Wine Vinegar

1 teaspoon Cayenne Pepper

1/4 cup fresh chopped Garlic

1/4 cup Olive Oil

2-3 lbs Pork Tenderloin or Pork Loin

Slice the roma tomatoes in half.

Slice each half into 4 slices.

Slice the tomato halves the opposite way you 

to create diced tomatoes. Do this until you have 2 cups.

Place the tomatoes and 3 tablespoons of Chili powder

in a bowl.

Puree your chipotle Peppers in the food processor. If you don’t¬†

have one available to you, chop chipotle peppers very fine or tiny.

Add it to the bowl.

Chop the garlic. 

Add the garlic to the bowl along with the honey, 

brown sugar, red wine vinegar, and cayenne pepper, 

and olive oil.

Slice your pork into thin slices.

Then cut the slices into strips.

Turn the pork side ways and cut slices again.

You will end up with these pieces above.

Take all you pork and put it into the bowl of marinade.

(I can’t believe I missed this pic, sorry!)

Cover the bowl and set it in the refrigerator for

at least 2 hours, but no more than 24 hours.

Lets make our Pineapple Salsa while the pork is marinating.

(adapted from

2 cups chunked fresh Pineapple

1/4 cup Pineapple Juice

1/2 cup finely chopped Red Bell Peppers

1/4 cup finely chopped Yellow Peppers

1 tablespoon chopped Green Onion

2 teaspoons chopped fresh Cilantro

2 tablespoons chopped Jalapenos Chilies

Chop the top off of the pineapple.

Slice down the side of the pineapple, taking the skin off.

Get as close to the skin as you can, but try to get as

many eyes as can. I left quite a few on my pineapple, 

so I will have to cut them out when I am done taking 

the skin off. DARN!

Slice pieces of pineapple.

Cut centers out of each piece.

Cut slices out of each slice.

Turn the slice and cut the other way.

Now you have your chunks!

Take your yellow pepper and cut off the top.

Cut the usable pieces away from the stem, 

and throw the stem away.

Cut a piece of the pepper off and cut it into strips.

Then cut the other way, creating diced pepper.

Do the same thing to the red pepper. 

 Chop the green onion.

Tear the cilantro off of the stem, bunch it together,

and chop into little pieces.

Cut the top off of the jalapeno pepper.

Cut down the side of the pepper, around the 

center membrane, which we do not want.

Make sure to keep your hands away from your face 

until you have time to wash your hands. The jalapeno 

and the seeds can cause a burning sensation and it really

can hurt your eyes.

 Clean out all the seeds by running the peppers through

cold water.

Slice the jalapeno into strips and cut into diced pieces,

just as we did the red and yellow peppers.

Place everything into a bowl, stir it up, and refrigerate.

Now, back to our tacos:

Get everything ready that you like on your tacos.

 Sizzle the pork with the marinade until the pork is 

cooked through.

 Put your taco together. Add some pineapple salsa.

Dig In & Enjoy!

Thanks for joining me today. Thanks for your 

patience as I catch up with the week. (My new 

computer is working great~crossed fingers)

Later tonight, I will post this weeks side dish,

Southwest Egg Rolls.

I hope you can join me!!

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