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Pork Tacos with Pineapple (Al Pastor)
#Wraps and sandwiches
Juicy, simple, and crazy delicious

Roasted Pork Tacos with Pineapple (Al Pastor)

Pork Tacos with Pineapple is a simple, 30-Minute recipe. Juicy, roasted pork, and pineapple salsa wrapped in a warm tortilla. Great for any day of the year.

Roasted Pork Tacos with Pineapple (Al Pastor)
My goodness, how we love Tacos! I (Maja) actually love them so much that I would be able to jump on a flight and fly to Mexico right now. Thanks to the pandemic, traveling isn’t so easy right now, but that doesn’t mean we can’t explore other cultures and food through food. Our own experience inspired these tacos with Mexican food. We were lucky enough to try incredibly delicious Mexican tacos in the USA. They were completely different than those that people sell here in Slovenia. Those in the States were light, not overstuffed, simply made, and incredibly delicious. This is a version of the Tacos al Pastor. The pork in this recipe is roasted and prepared quicker, but we tried to keep it as simple as possible.

Fantastic Roasted Pork Tacos with Pineapple

These are the top reasons why we love Roasted Pork Tacos.

  • an amazing meal, perfect for any day of the week, for gatherings, celebrations, or movie night
  • the pork is juicy, tender, beautifully seasoned, and slightly sweet thanks to the pineapple
  • the pineapple salsa is fresh and full of roasted vegetables
  • these tacos are prepared, and all the ingredients can easily be found in all the stores
  • this recipe is made in about 30 minutes

Preparing pork tenderloin for tacos al pastor

Sliced roasted pork tenderloin

Pineapple Salsa

What is Tacos al Pastor?

Tacos al Pastor is a fantastic Mexican dish. Delicious tortillas filled with marinated and baked pork. The pork needs to be thinly sliced and served with pineapple. In classic Tacos al Pastor recipes, the pork is baked vertically, like a kebab. The Lebanese immigrants inspired this in Mexico. Serve them warm with fresh salsa and sprinkled with diced coriander for some freshness. 

How to make these Roasted Pork Tacos with Pineapple?

The preparation of this recipe is straightforward. There are 3 simple steps. We need to make the marinade, pineapple salsa and roast the meat.

  1. Marinade: First, prepare the marinade. Combine all the ingredients in a bowl. Set aside until needed. We will need the marinade twice. First to coat the meat, and then brush it generously before serving.
  2. Salsa: Roast the vegetables, finely chop them, and stir with the vegetables. Season, and set aside until needed.
  3. Meat: First, marinate the pork tenderloin, then sear the meat in the pan. Last but not least, we need to roast the meat for a couple of minutes to ensure a perfectly tender and juicy meat.

Feel free to substitute the spices with 2 tbsps of Kotanyi Magic Dust.

Roasted Pork Tacos with Pineapple (Al Pastor)

Roasted Pork Tacos with Pineapple (Al Pastor)

How to store pork tacos and how to prepare them ahead of time 

It's best to serve these pork tacos freshly prepared.

However, feel free to prepare the marinade and marinated pork tenderloin ahead of time. Store the meat in the fridge overnight.

Store roasted pork in an airtight container, in the fridge, for up to 2 days.

Try these delicious Mexican inspired recipes too


Lets get cooking!

  • makes
    tacos (2 people)
  • preparation:
  • cook:
    2x 15 minutes
  • total time:


  • make the marinade

    First, make the pork marinade. Using a blender or an immersion blender, mix together the pineapple, onion, and garlic. Mix until the mixture is completely smooth, then add the oregano, paprika powder, chili sauce, tomato sauce, vinegar, and brown sugar. Season with salt and pepper.

  • marinate the pork

    Arrange a rack at the top of the oven, then preheat it to 240 °C / 460 °F. Transfer half of the prepared marinade to a plate and place the pork tenderloin on top. Roll the meat in the marinade until to thoroughly coat it. Set aside for 10 - 15 minutes or overnight.

  • make the pineapple salsa

    Place the peppers, tomato, and onion on a baking sheet. Don't line the baking sheet with parchment paper. Place in the preheated oven and roast for 15 - 18 minutes at 240 °C / 460 °F. Remove from the oven. Peel the peppers, remove the seeds, and finely chop. Finely chop the roasted tomato, roasted onion, and red onion. Add all the vegetables to a bowl, then add the finely chopped coriander, olive oil, finely chopped fresh pineapple, and lime juice. Season with salt and pepper. For some extra spiciness, feel free to add some chopped chili. Set aside until needed.

  • roast the pork tenderloin

    Place a large pan over high heat. Add the canola oil. Pat dry the pork tenderloin and place it in the hot pan. Sea the meat for about 1 - 2 minutes per side. Place the pork tenderloin on a baking sheet lined with parchment paper. Brush with the rest of the prepared marinade. Place in the preheated oven on the middle rack. Roast for 12 - 16 minutes at 210 °C / 410 °F.

    The meat is roasted when the thermometer inserted into the thickest part of the meat registers 62 °C / 144 °F.
  • serve

    Heat the tortillas in the pan. Cut the roasted pork tenderloin into thin slices and serve with fresh pineapple salsa wrapped in a warm tortilla.


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