submitted by Ginger Brooks, Clinical Director - Labor and Delivery
Ingredients
1 pound pork tenderloin, cut into 1/2 inch cubes
1 (8 oz) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8 in) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro, crumbled queso fresco, chopped onions, chopped jalapenos
I also like guacamole and sour cream.
Directions
- Combine pork and next 9 ingredients in a large zip-lock plastic freezer bag. Seal and chill 4 to 24 hours
- Cook pork mixture in hot oil in a large nonstick skillet over medium high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings
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