This post was sponsored, and the opinions expressed are my own.
Grilled Pork Tacos with Pineapple Salsa made with Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin is an easy, flavorful 30-minute meal. It’s perfect for celebrating warm weather and makes a quick, satisfying dinner any evening of the week.
Spring and summer are prime grilling seasons. When the weather warms up, I love firing up the grill and making simple, delicious meals that don’t take all evening. Grilled Pork Tacos with Pineapple Salsa is one of those dishes: fast to prepare, bright in flavor, and easy to adapt for a busy household.
Between work, home tasks, and everyday life, we all need go-to dinners that deliver on taste without requiring hours of prep. I work full time while running this food blog, my husband has a demanding schedule and a new business, and we have four dogs who keep life lively. For weeknights like these I want food that’s quick, hearty, and made with real ingredients. Smithfield Marinated Fresh Pork fits that bill: it’s 100% fresh pork, slow-marinated in flavorful seasonings so there’s no extra prep needed. You can grill it, roast it, sauté it, or slow-cook it and still get great results.
On a recent trip to the grocery store I found several Smithfield Marinated Fresh Pork options and chose the Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin. I picked up a few vegetables and fresh pineapple to make a quick pineapple salsa, grabbed some corn on the cob, and headed home. The pork is already seasoned and marinated, so it shortens the time to a finished meal.
Back home, my husband fired up the grill while I prepped the salsa. In about 30 minutes we had a complete meal: juicy grilled pork, bright pineapple salsa, warm tortillas, and a side of corn. The pork sliced into tender medallions and paired beautifully with the fresh, zesty salsa. Leftovers reheated well the next day and made a great lunch.
To serve, I sliced the rested pork and tucked the medallions into small flour tortillas, spooned on pineapple salsa, and finished with a squeeze of lime. The combination of roasted garlic and cracked black pepper from the pork, with the sweet heat of pineapple and jalapeño in the salsa, creates bright, balanced flavors that everyone enjoyed.
If you want a simple, crowd-pleasing dinner that comes together quickly, this recipe is a great choice. Use the Smithfield marinated tenderloin straight from the package, add a fresh fruit-based salsa, and let the grill do the work. It’s a reliable option for busy nights and casual weekend gatherings alike.
Enjoy! ~ Heather
If you try this recipe, I’d love to hear how it turned out. Your feedback helps me create better recipes to share.
Grilled Pork Tacos with Pineapple Salsa
Ingredients
- 1 package Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
- 12 small flour tortillas
Pineapple Salsa
- 2 cups fresh pineapple, chopped
- 2 jalapeños, seeded, ribbed, diced
- 1/2 cup cilantro, diced
- 1/3 cup red onion, diced
- 1/4 teaspoon cumin
- 1 lime, juiced
- Salt and pepper to taste
Instructions
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Prepare the grill. If using charcoal, light and heat until the coals are ashy and white. Brush the grill grate with vegetable oil. Remove the Smithfield tenderloin from its packaging and discard the marinade bag.
Place the tenderloin in the center of the grate. Cover and cook 15–20 minutes, turning every 1½ to 2 minutes, until the internal temperature reaches 140°F. - While the pork grills, prepare the pineapple salsa. In a medium bowl combine chopped pineapple, diced jalapeños, cilantro, red onion, cumin, and salt and pepper to taste. Add lime juice and stir to combine.
- When the pork is done, transfer it to a plate and tent with foil. Let it rest for 10 minutes. Slice into medallions and fill small tortillas with pork. Top with pineapple salsa and an extra squeeze of lime before serving.
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