Caramelized Pork Tacos with Roasted Pineapple Salsa and a Green Chile Jalapeño Aioli
We are off to Mexico on Monday so naturally I’ve been dreaming of all the tacos I’ll be feasting on (like these) + all the mojitos I’ll be sippin on. I am so excited to fully immerse myself in the culture and take a much needed mental health break.
As for these tacos, I adapted the recipe for the caramelized pork from Pinch of Yum, who always seems to amaze me with the amount of twists she can put on a recipe. I hope you guys enjoy these as much as I do!
Paleo Caramelized Pork Tacos with Roasted Pineapple Salsa and a Green Chile Jalapeño Aioli
For the Salsa:
1 1/2 cups pineapple, chopped
1 cup jicama, diced
3/4 cup chopped cilantro
3/4 cup red onion, diced
Juice of 1 lime
For the pork:
2 lbs pork tenderloin, cut into strips
2 garlic cloves, minced
1 jalapeño, seeds removed + minced
2 tsp fish sauce
3 tablespoons date paste* (see notes)
3 tablespoons water
For the Green Chile Jalapeño Aioli:
3/4 cup Chosen Foods avocado oil Mayo
Juice of 2 small limes
1 jalapeño, seeds and rib removed, diced
1 5oz. can green chiles, drained
Pinch of salt
2 cloves garlic, minced
For the salsa:
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Spread the diced pineapple on the baking sheet in an even layer. Place in preheated oven and baking for 10 minutes before flipping them and baking for another 5 minutes. Remove from oven.
In a medium size bowl, add the pineapple, jicama, cilantro, onion, and lime juice. Toss until well combined.
For the aioli:
In a food processor or blender, combine all of the ingredients, pulse until smooth and combined.
For the caramelized pork:
In a large skillet, heat 2 tablespoons of avocado oil over medium high heat. Add the garlic cloves and jalapeño, sautéing for 2 minutes.
Add the pork and fish sauce, stirring to combine. Cook for 3-5 minutes, or until the pork in cooked through and no longer pink. Now, add the date paste and water. Stir to combine. Now let the pork sit without stirring for 1 minute so it can caramelize. Repeat until the pork is golden brown and at caramelized to desired consistency.
In a tortilla, add the pork, then the pineapple salsa, and drizzle with the green chile + jalapeño aioli.