Grilled Al Pastor Pork Tenderloin Tacos

Fire up the grill—this is an easy, flavorful recipe for Grilled Al Pastor Tacos made with pork tenderloin. Minimal prep, no lengthy marinades, and a quick homemade Al Pastor–inspired BBQ sauce that you brush onto skewers while they cook. It’s a fast, family-friendly dinner that delivers big on flavor without a lot of fuss.

Homemade Pork Tenderloin Al Pastor

Pork tenderloin is a weeknight hero: it cooks fast, soaks up seasonings, and offers lean protein at a reasonable price. Using tenderloin instead of a large shoulder shortens cook time dramatically while still giving you juicy, tender bites for tacos or plates. In this version we use an Al Pastor–style rub and a quick pineapple-tomato sauce to build that classic sweet-tangy profile.

Making dinner every night can feel overwhelming. This recipe is designed for busy nights: it’s quick, affordable, and requires only a handful of ingredients and basic grilling skills. The result is a crowd-pleasing meal that’s more satisfying and economical than takeout.

Tip: a preblended Al Pastor rub makes this even quicker—use what’s available at your local store.

You’re Going to Love This Recipe Because…

30-Minute Meal — No long brines or slow roasts. Season, skewer, grill, and serve.
Family Friendly — Mildly spiced and sweet from pineapple, these kabobs are great for kids and adults alike. Serve in warm tortillas, over rice, or on their own.
Budget-Friendly — Pork tenderloin is often on sale and stretches to feed a family when paired with sides.

Recipe Shopping List

You likely have many of these items already. Quantities are detailed in the recipe card below.

Pork Tenderloin — Buy when on sale and freeze extras; tenderloin freezes well when vacuum-packed.
Al Pastor Rub — A preblended rub saves time and ensures consistent flavor; use a blend labeled Al Pastor or a similar Mexican-style mix.
Pineapple Chunks & Juice — Canned works fine; reserve the juice for the sauce. Fresh pineapple is great if you prefer fresh fruit.
White or Apple Cider Vinegar — Adds brightness to the sauce.
Tomato Sauce — Any basic tomato sauce will do; it helps give the sauce body and color.
Achiote Paste — Optional but adds authentic depth and color; a small amount goes a long way.

How To Make This Recipe

Here’s a quick overview so you know what to expect. Full step-by-step instructions are included in the recipe card below.

Preheat — Heat your grill to about 425°F (220°C).
Season — Cube the tenderloin into even 1–2″ pieces. Toss with Al Pastor rub and thread onto skewers, alternating with pineapple chunks.
Grill — Place skewers on the hot grill and cook 4–6 minutes per side, depending on cube size. Flip once for even charring.
Make the Sauce — While the skewers cook, simmer pineapple juice, tomato sauce, vinegar, rub, and a touch of achiote until reduced and slightly thickened. Brush onto skewers in the last few minutes of cooking.
Rest & Serve — Remove skewers when the internal temperature reaches about 137–140°F for tender juicy pork. Serve with warm tortillas, chopped onion, cilantro, lime wedges, or your favorite taco accompaniments.

Recipe FAQ

Can this recipe be prepared in advance?

This is best served fresh from the grill. However, you can cube the pork and pineapple, season the meat, and assemble skewers up to a day ahead to save time. The sauce also keeps well refrigerated for a day or two.

What’s the best way to store leftovers?

Store leftovers in an airtight container with a little of the reserved sauce to keep the meat moist. Reheat gently to avoid drying out the pork.

Can this dish be frozen?

Cooked pork tenderloin tends to lose quality after freezing and reheating, so it’s not recommended. You can freeze uncooked, seasoned skewers; vacuum sealing yields the best results.

More Pork Tenderloin Ideas

If you enjoy pork tenderloin, try rotating in other styles—Korean-inspired marinades, creamy mushroom medallions, or grilled lemongrass versions all showcase how versatile this cut can be.

Sous Vide Korean-Style Pork Tenderloin
Pork Tenderloin Sliders
Creamy Mushroom Pork Tenderloin Medallions
Traeger Dijon Pork Tenderloin
Grilled Lemongrass Pork Tenderloin
Korean Pork Tenderloin

Yield: 3 servings

Al Pastor Pork Tenderloin Tacos

These quick Al Pastor-style tacos use pork tenderloin in place of pork shoulder, delivering bright, sweet, and smoky flavors in a fraction of the time.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

1 pork tenderloin
3 tablespoons Al Pastor rub (or to taste)
1 can pineapple chunks (reserve juice)

Sauce

¾ cup pineapple juice
1 tablespoon white vinegar (or apple cider vinegar)
1 tablespoon Al Pastor rub
½ cup tomato sauce
1 teaspoon achiote paste (optional)

Instructions

Preheat the grill to 425°F (220°C).
Cube the pork into uniform 1–2″ pieces. Toss with the Al Pastor rub and thread onto skewers, alternating with pineapple chunks.
Combine sauce ingredients in a small saucepan. Simmer over medium-low heat, stirring frequently, until reduced by about half and slightly thickened.
Place skewers on the preheated grill. Cook about 5 minutes, then flip and brush with sauce. Continue cooking until the pork reaches an internal temperature of 137–140°F for juicy results.
Remove from heat and let rest briefly. Serve with warmed tortillas, chopped onion, cilantro, lime wedges, and extra sauce.

Notes & Tips

Do not overcook the pork; tenderloin cubes cook quickly. A little pink in the center keeps them tender.
Warm tortillas on the grill during the last 1–2 minutes to add a bit of char and pliability—avoid microwaving if you can.

Nutrition Information (per serving)