Chipotle Pork Tacos with Pineapple Salsa

A-MAZING all around.  Flavors are fantastic and this will be a regular on our dinner table.   This is very different than anything else I usually cook and it was welcomed warmly by the husband.

Salsa
-2 cups minced pineapple (fresh is best but I used canned because I forgot my pineapple during my shopping trip this week...still tasted great!)
-1 cup minced apple (I used a crisp Gala)
-1/4 cup minced shallots (didn't have shallots on hand so I used some Vidalia onion)
-2 tablespoons chopped cilantro
-1 tablespoon fresh lime juice
-1/2 teaspoon ground cumin
-1/4 teaspoon salt

Tacos

-1 tablespoon canola oil
-1 cup thinly sliced yellow onion (I used vidalia)
-2 garlic cloves, minced
-1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
-1/2 cup fat-free, less-sodium chicken broth
-1 tablespoon cider vinegar
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-12 cherry tomatoes, quartered (I used grape tomatoes)
-2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
-12 (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill for at least an hour.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and the rest of the ingredients (except tortillas). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

From the kitchen of Kate Thomason.

Notes:
*My kids can handle like a little spice in their food but the chipotle peppers were a little much for their palates.  Next time, I will pull out some of the pork for their tacos before adding the peppers in to the dish.
*When I cut chicken breast for recipes, I usually do so while they are partially frozen.  However, I failed to do this with the pork.  What a mess...took me forever to slice through it.  I highly recommend freezing your tenderloin (at least partially) so it's a little firmer to slice through.  It would have saved me a lot of time.