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De-stem and de-seed the chili peppers.
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Put the chilis in a saucepan and cover with water.
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Bring to a boil and remove the saucepan from the heat.
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Let the chilis steep in the hot water for about 25 minutes.
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While the chilis are steeping, prepare the other marinade ingredients and add them to a bowl.
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This includes roughly cutting up the onion, garlic, and pineapple as well as measuring out the other ingredients for the marinade.
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When the chilis have steeped for about 25 minutes, remove the chilis from the water and add the chilis to a blender.
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Add about 1/2 cup of the steeping water to the blender as well to make it easier to puree the chilis.
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Discard the remaining steeping water.
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Fully puree the chilis.
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Using a fine-mesh strainer, strain the pureed chilis into a large bowl, pushing and scraping the chilis through the strainer.
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Discard the skins and solids that will not go through the strainer.
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Add the remaining marinade ingredients to the blender and completely puree.
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Add the puree to the bowl with the strained chilis (no need to strain the other ingredients).
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Stir to combine, cover, and refrigerate for about 1 hour.
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Remove the pork tenderloin from the package and dry it well with paper towels.
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Remove all excess fat and silver skin.
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Cut the tenderloin lengthwise into 4 long pieces.
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Pour a little of the chilled marinade to coat the bottom of a 9x13 glass dish.
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Add the meat to the glass dish and cover with the remaining marinade.
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Make sure all of the pieces are full coated in the marinade, then cover and refrigerate for about 1 1/2 hours.
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Do not marinate longer than 1 1/2 hours or the enzymes in the pineapple will start breaking down the meat.
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About 20 minutes before the meat has finished marinating, take the meat out of the refrigerator to take the chill off.
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Start preheating your oven at 425F.
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25
Cover a rimmed sheet pan with aluminum foil then place an oven-safe rack in the sheet pan.
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When the pork has finished marinating, place the pork on the rack.
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Make sure the top of the pork has a nice, even layer of the marinade (discard any remaining marinade left in the glass dish).
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Place the sheet pan in the oven and pour about 1 cup of water into the sheet pan.
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Bake the pork for roughly 25 to 30 minutes or until the internal temperature of the pork has reached 160F.
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The cooking time is only a rough guide.
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Tent the pork and allow it to rest for 15 minutes before cutting.
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Cut the pork into small, bite-size pieces.
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At this point, the meat may be refrigerated and the meat will taste even better the next day.
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This is especially nice if you are having a dinner party because you can cook the meat the day before.
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To make the tacos, heat a large skillet over medium-high heat.
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Add about 1 tablespoon of oil to the skillet.
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When the oil is hot, add a single layer of meat to the skillet (dont overcrowd the meat).
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Dont move the meat because you want to develop a nice, brown sear on one side.
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Once seared, serve on warmed tortillas with an assortment of toppings.
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This preparation has significantly less fat than when prepared with traditional pork shoulder, so eat it without the guilt.
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For an accompanying story, check out http://cookingventures.blogspot.com
