I made them on an afternoon we had soccer and swim and would be out of the house almost the entire afternoon. I prepped the meat and spices and pineapple, so when we got home I just had to cook them. It was really quick and easy. The pork is really killer in this recipe, it's so tender. I didn't add any toppings to them and I think they were perfect. I considered pico, but I think the tomato would be weird with the pineapple.
- Ingredients:
- 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
- Salt and pepper
- 1 tablespoon oil
- 4 garlic cloves, finely minced or pressed
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- Pinch of cayenne pepper (more to taste, if wanted)
- 1/4 cup pineapple juice
- 2-3 cups diced pineapple (see note above)
- 2-3 tablespoons chopped fresh cilantro
- Corn or flour tortillas for serving
Directions:
- Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
- Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes.
- Stir in the cilantro. Serve with corn or flour tortillas.
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