Instructions
- Trim the tenderloins of any excess fat and remove the silver skin.
- Season the pork with 2 tsp of the chili lime seasoning. Transfer it to a 1-gallon disposable zip-top bag.
- Open the can of pineapple and drain the juice into the bag with the pork. Refrigerate until you’re ready to grill (see recipe tips)
- Mix the remaining chili lime seasoning with the crema.
- Prepare the grill for Direct Medium-High Heat cooking, 450°–500°F, and preheat for 15 minutes before brushing the grill grates clean.
- Set the grill to 475°F and preheat for 15 minutes before brushing the grill grates clean.
- Remove the tenderloins from the marinade and rub with oil.
- Place the tenderloin on the grill, along with the pineapple slices. Cook, with the lid closed, for 6 minutes.
- Flip the pork and the pineapple (a spatula works best for the pineapple) and cook for another 6 minutes.
- Remove the pineapple from the grill and transfer to a cutting board. Flip the tenderloin 1 more time and cook until the internal temperature reaches 145°F, about 6 minutes longer.
- Allow the pork to rest at least 5 minutes before slicing. While the pork rests, add the tortillas to the grill and cook until warmed through, 1–2 minutes.
- To serve, cut the pork in half lengthwise, then slice into thin slices. Chop the pineapple into pieces and stir it into the pico de gallo.
- Build each taco with some of the crema, a few slices of pork and top it all with the pineapple pico.
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