Goya Foods Pork, Poblano and Roasted Pineapple Tortas

Name: Goya Foods Pork, Poblano and Roasted Pineapple Tortas
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1½ cups water; ¾ cups cider vinegar; 2 tablespoons sugar; 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper; 1 red onion (thinly sliced); 1 cup plus 2 tbsp. GOYA® Mojo Piña (divided); 1 pork tenderloin (cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”, about 1¼ pounds); ¼ cup GOYA EXTRA VIRGIN OLIVE OIL (divided); ½ Fresh Pineapple (halved lengthwise, cored, and cut crosswise into 8 strips); 4 Poblano peppers (stemmed, seeded and cut lengthwise into quarters); 4 bolillo or kaiser rolls (split); 1 avocado (sliced); 1 cup grated or thinly sliced GOYA® Queso Blanco cheese; ¾ cup GOYA® Jalapeño Nacho Slices; ⅓ cup chopped cilantro

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Goya Foods Pork, Poblano and Roasted Pineapple Tortas

This Pork, Poblano and Roasted Pineapple Torta recipe from our friends at Goya Foods features a classic combination: pineapple and pork! If planning these for the week ahead, you'll want to fire up the grill on Sunday.

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Prep Time 35

Cook Time 50

Total Time 1 25

Course Entrées

Servings tortas

Ingredients

For the Pickled Red Onions

1½ cups water
¾ cups cider vinegar
2 tablespoons sugar
1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 red onion thinly sliced

For the Tortas

1 cup plus 2 tbsp. GOYA® Mojo Piña divided
1 pork tenderloin cut crosswise into 4 even pieces, then pounded to thickness of about ⅜”, about 1¼ pounds
¼ cup GOYA EXTRA VIRGIN OLIVE OIL divided
½ Fresh Pineapple halved lengthwise, cored, and cut crosswise into 8 strips
4 Poblano peppers stemmed, seeded and cut lengthwise into quarters
4 bolillo or kaiser rolls split
1 avocado sliced
1 cup grated or thinly sliced GOYA® Queso Blanco cheese
¾ cup GOYA® Jalapeño Nacho Slices
⅓ cup chopped cilantro

Instructions

Make Pickled Onions: In a medium saucepan over medium-high heat, bring to simmer water, vinegar, sugar and Adobo. Stir in onions. Transfer onion mixture to bowl or glass jar until cool. Cover and store in refrigerator up to 3 days.
Marinate Pork and Pineapples: In a plastic zip-top bag, combine 1 cup Mojo Piña, pork and 3 tablespoons olive oil. Seal bag, massage to coat pork in marinade and transfer to refrigerator for at least 2 hours, and up to 24 hours. In a separate zip-top bag, combine pineapple with remaining 2 tablespoons Mojo and remaining 1 tablespoon oil. Seal bag, massage to coat and marinate 15 minutes. Remove pork and pineapples from marinade, discarding marinade.
Grill Pork, Pineapple and Poblano: Heat grill to medium-high heat. Add pork, pineapples and poblano peppers to hot grill grates. Grill pork, flipping once, until just pink in center (145°F on instant-read thermometer), about 6 minutes. Grill poblanos and pineapple until just tender, about 6-8 minutes; transfer to plate.
Assemble Tortas: Scoop out some of soft bread from roll tops. Layer bottom rolls with poblano, pork, pineapple, avocado and cheese. Top with jalapeños, cilantro and reserved pickled red onions to taste.

Notes

This recipe is courtesy of Goya Foods.

Keyword Goya Foods, tortas

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Goya Foods Pork, Poblano and Roasted Pineapple Tortas