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1 1/2 teaspoons chili powder

Kosher salt and freshly ground pepper

1 pack Pine View Farms pork tenderloin, patted dry

Vegetable oil, for brushing

1/2 pineapple, peeled, cored, and cut into 1/2-inch rings

1 white onion, cut into 1/2-inch rounds

12 tortillas

Chipotle salsa, shredded cabbage, and cilantro, for serving


  1. Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
  2. Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes (a grill basket works nicely for this). Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
  3. Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.