Pork Tacos with Pineapple Salsa

Yield: 6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Ingredients

Salsa:

2  cups  minced pineapple

1  cup  minced apple

1/4  cup  minced shallots

2  tablespoons  chopped cilantro

1  tablespoon  fresh lime juice

1/2  teaspoon  ground cumin

1/4  teaspoon  salt

Tacos:

1  tablespoon  canola oil

1  cup  thinly sliced yellow onion

2  garlic cloves, minced

1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise

1/2  cup  fat-free, less-sodium chicken broth

1  tablespoon  cider vinegar

1  teaspoon  dried oregano

1  teaspoon  ground cumin

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

12  cherry tomatoes, quartered

2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)

12  (6-inch) tortillas, warmed

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.


Notes: I usually slow cook a pork loin and make this, bar-b-que, and freeze some too.
Make the ATK's slow cooker chili or the chipotle and barbeque chicken to use up the chipotle chilies.

Recipe is from Cooking Light magazine.