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Ingredients
Pork
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Brown Sugar
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1.5 lb Pork Tenderloin cut into thin strips
- 3 Tb Olive Oil
- Flour or Corn Tortillas
Salsa
- 2 C Frozen Corn
- 1 C Pineapple diced or cut into “tidbits”
- 1/4 C Shallot minced
- 3 Tb Cilantro chopped
- 3 Tb Lime Juice
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Ingredients
Pork
Salsa
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Instructions
- In a mixing bowl combine the Cumin, Chili Powder, Brown Sugar, Salt and Black Pepper.
- In a mixing bowl combine the Pineapple, Shallot, Cilantro, Lime Juice, Salt and Pepper
- Toss the cut up Pork in with the Cumin spices to thoroughly coat
- In a skillet heat 1 Tb of oil over Medium high heat. Then add the corn and stir frequently for 4-5 minutes until the corn begins to brown. Place the corn in the bowl with the Pineapple mixture and toss well.
- Wipe the Skillet clean and return to the heat with another 1 Tb of Oil and once hot add half the pork in a single layer. Cook for 3-4 minutes until browned on the outside and just cooked through. Set aside on a serving dish and repeat with the other half of the Pork
Recipe Notes
Also works well just eating a serving of the Pork with the Salsa in a bowl
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