Mediterranean Diet Authentic Al Pastor Pork
Experience a flavorful twist on tradition with our Mediterranean Diet Authentic Al Pastor Pork recipe, where bold Mexican-inspired flavors meet healthier Mediterranean cooking principles. This vibrant dish features lean pork tenderloin marinated in a tangy, smoky blend of guajillo and ancho chilies, pineapple juice, red wine vinegar, and aromatic spices. Grilled to perfection alongside sweet pineapple slices and caramelized red onions, the pork is then served on warm whole-grain tortillas for a nutritious upgrade. Garnished with fresh cilantro and a squeeze of lime, these irresistible tacos bring together smoky, sweet, and citrusy notes in every bite. Perfect for dinner gatherings or meal prep, this recipe combines authentic al pastor techniques with wholesome ingredients for a deliciously guilt-free experience.
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Recipe Information
Ingredients
- 2 pounds lean pork tenderloin
- 3 whole dried guajillo chilies
- 2 whole dried ancho chilies
- 1 cup pineapple juice
- 0.25 cup red wine vinegar
- 0.5 cup orange juice
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 slices fresh pineapple slices
- 1 medium, sliced red onion
- 0.5 cup fresh cilantro
- 1 whole lime, cut into wedges
- 8 pieces whole grain tortillas
Instructions
1. Place the guajillo and ancho chilies in a bowl and cover with hot water. Let soak for about 15 minutes until softened.
2. Drain the chilies and remove the stems and seeds. Transfer the chilies to a blender.
3. Add pineapple juice, red wine vinegar, orange juice, olive oil, garlic cloves, ground cumin, dried oregano, smoked paprika, salt, and black pepper to the blender with the chilies. Blend until smooth.
4. Slice the pork tenderloin into thin, even slices, about 1/4 inch thick.
5. Place the pork slices into a large bowl or ziplock bag and pour the blended marinade over the pork. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.
6. Preheat a grill or stovetop grill pan over medium-high heat.
7. Thread the marinated pork slices and fresh pineapple slices alternately onto metal or soaked wooden skewers.
8. Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and has a slight char.
9. Meanwhile, grill the slices of red onion until softened and slightly charred.
10. Warm the whole grain tortillas on the grill or in a dry pan for about 30 seconds per side.
11. Serve the grilled Al Pastor pork and pineapple on the warmed tortillas. Top with grilled onions and fresh cilantro.
12. Serve with lime wedges on the side for squeezing over tacos before eating.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6378 mg | 277% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 60.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2776 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
