These Build-Your-Own Pork Tacos Have a Fizzy Twist

Serving a large platter of prepared meat with plenty of fixins is my way of satisfying everyone's taste (and makes leftovers way more interesting). I serve this Cola-Chile Pork Tenderloin with three easy, fresh salsas on an extra-large wooden board with warmed tortillas so all can build their own tacos. It looks impressive, but there's hardly any work to it: The pork tenderloin cooks in under an hour and is sliced extra thin and nestled in the delicious smoky chile and cola sauce. And the three fresh salsas speak to any taste: fiery, mellow or super cool.

SERVING SIZE: 6-8 PREP TIME: 15 mins TOTAL TIME: 1 hr 45 mins

Ingredients

• 2 pork tenderloins (2 loins usually come in 1 package)

• 1 7-ounce can chipotle in adobo

• 6 cloves garlic, finely chopped

• 1 medium sweet onion, finely chopped

• 1½ teaspoons coarsely ground black pepper

• 1 teaspoon Kosher salt

• 1/3 cup olive oil

• 1 can of cola

• 1½ cups fresh pineapple, roughly chopped

• 1½ tablespoons fresh oregano*, coarsely chopped + several sprigs for tacos

NOTE: Use regular oregano, not Mexican oregano.

Directions

1. Preheat the oven to 350°F.

2. Place the pork tenderloins in a large baking dish. Season generously on all sides with salt and freshly ground black pepper. Scatter the pineapple pieces on top.

3. In a blender or food processor, add the chipotle peppers and the sauce, garlic and onion. Pulse to bring them together to form a paste. Gently stream in olive oil until smooth. Add the salt and pepper and pulse 10-15 seconds more.

4. Place the chipotle mixture in a medium mixing bowl. Add the cola and whisk until fully combined. Pour over the tenderloins. Scatter the oregano on top. Cover with plastic wrap and let rest for 20-30 minutes to let the flavors meld and settle.

5. Remove plastic wrap and place on the middle rack of the oven. Bake 45-60 minutes, until a thermometer inserted into the center reads 145°F.

6. Remove from the oven, loosely tent with foil and let rest 10 minutes.

7. Place the tenderloins on a large cutting board and slice very thinly – less than 1/8". Return the pork to the baking dish and spoon the pineapple and sauce over top.

8. Serve along with warm tortillas and top with fresh salsas.

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