Coffee-Rubbed Grilled Pork Tenderloin Tacos with Pineapple Cucumber Salsa

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

Pork Tenderloin Tacos:

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon coffee grounds

Fine sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Freshly ground black pepper

Two 12-ounce pork tenderloins

2 tablespoons vegetable oil

Eight 6-inch flour tortillas

Pineapple Cucumber Salsa:

1 1/2 cups finely diced pineapple

1/2 English cucumber (peeled and seeds removed), finely diced

1/2 jalapeno, minced, or to taste

1/2 lime, juiced

1/2 red onion, finely diced

1/4 cup chopped fresh cilantro leaves, plus more for serving

Assembly:

2 cups red cabbage, shredded

1 cup sour cream

1 lime, cut into wedges

Directions

Special equipment:
an instant-read thermometer
  1. For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
  2. Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos. 
  3. To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.  
  4. For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.  
  5. For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges. 

Cook’s Note

The rubbed and seasoned pork can be wrapped and refrigerated overnight. 

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