from Mels
Notes: This was simple, quick, and tasted great. A great summer, quick in the kitchen type meal. We had mangoes and cut them up and added them fresh when eating them, which was yummy! I think a little cabbage on top would be great too. Tried lettuce, which was good.
You
have a few options for pineapple here. I've made this recipe using a 20
ounce can of pineapple chunks - draining the juice and reserving 1/4
cup for the recipe and using the pineapple in the tacos. I've also used
fresh pineapple and opened one of those small 6-ounce cans of pineapple
juice to use in the recipe (using 1/4 cup and reserving the rest to use
in a future smoothie or something like that).
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.
