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Whisk together Adobo, orange juice, vinegar, honey salt and pepper. Add pork tenderloin and rub to coat. Marinate 2 hours. Prepare a hot grill for both direct and indirect heat. Grill pork on all sides to brown and sear and finish on indirect to an internal temperature of 145 degrees. Remove from heat and let rest. Cut into small dice and moisten with more Adobo.
Heat tacos over direct flame or on flat op to make them pliable. Heat Fustini's Robust Single Varietal oil in skillet over moderate heat and add pineapple and onion. Cook, stirring often, for 3-4 minutes. Place two tortillas on a service plate and spoon some of the pork in the bottom. Top with some pineapple then fresh cilantro and serve with a lime wedge.
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