Pineapple Coleslaw Pork Street Tacos featuring Hatfield® Marinated Pork Tenderloin is a delicious meal idea to serve for summer BBQs, weeknight meals, and parties. We are making ours for the Fourth of July to pair with other Hatfield® pork products. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SummerItUpWithHatfield #SimplyHatfield #CollectiveBias
Summer is all about the grill, but sometimes the weather does not cooperate. And other times, mixing things up is also fun! I love to enjoy meats like Hatfield® Marinated Pork Tenderloin any time of year. Their products have proven to be delicious either baked, pan-fried, or grilled.
Hatfield® meats are my favorite pork shortcut because their products contain ethically raised pork, are gluten-free, quick, convenient, and are perfect for celebrating occasions like Fourth of July. The marinated products take all the prep out with seasoning and make cooking easy, peasy!
Lately, I am all about quick meals that are easy to prep with fresh flavors. I love the convenience of marinated meats so the Hatfield® Marinated Pork Tenderloin in honey chipotle flavor was PERFECT for my Pineapple Coleslaw Pork Street Tacos.
A little heat, and some sweet are what I am talking about! Seriously though, I love sweet & savory meals so much so these pork street tacos are perfect for that! The delicious, smoky flavor paired with the hint of sweet is such a match made in foodie heaven!
While grilling is a great option for pork tenderloin, we decided to oven bake this batch because of the rain. The good news is it was easy and took about 30 minutes to do! The folks at Hatfield® have a pork tenderloin cooking guide on their site that I followed for oven baking.
I set the oven to 375 degree fahrenheit, and placed the tenderloin in a deep walled baking dish. I covered it with heavy duty foil and baked it for 20 minutes covered. Then, I uncovered it and baked it for another 10 minutes which it needed to get the internal temperature of 145 degree f.
Before shredding, I allowed it to rest for 10 minutes to cool a bit and then used two forks to shred the meat. I mixed around any additional juices with the meat to get every ounce of flavor and moisture available.
Making pineapple coleslaw was a first for me. I have always loved adding grilled pineapple to my pork tacos and coleslaw. So, I figured I would combine the two.
I used bagged coleslaw mix, 3 tablespoons of mayonnaise, 1 tablespoon of red pepper sauce, salt, onion powder, pepper, and 1 large can of drained crushed pineapple. Add all those ingredients to a large bowl, and mix thoroughly. I recommend chilling for at least 1 hour for the flavors to meld.
If you are making multiple pork tacos and need several flour tortillas to be heated, simply heat a large griddle or skillet. You do not need any extra butter or oil. Just place the tortillas over the heat for about 20 seconds per side. Repeat until the are all done. This gives the tacos extra toasted flavor.
Since these tacos have plenty of flavor I added a few additional veggies that would complement the flavors. Red onion, chopped tomato, green onion, and avocado were my choices. I feel like these veggies balanced the sweet and savory without overpowering the dish.
I love how all the elements of these pork tacos can be made/prepped ahead of time for quick and easy eating during your next meal or Fourth of July celebration. If you prep your avocado ahead of time be sure to add lime juice to prevent browning. Simply toss in the lime juice and the citric acid will protect it.
We found our Hatfield® Marinated Pork Tenderloin at Stop & Shop.
It was near the butcher counter. Stop & Shop has a variety of Hatfield products.
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