2poundspork tenderloin, trimmed and cut into 1-inch cubes
Salt and pepper
1tablespoonoil
4garlic cloves, finely minced or pressed
1teaspoonground cumin
2teaspoonschili powder
Pinchof cayenne pepper, more to taste, if wanted
¼cuppineapple juice
2-3cupsdiced pineapple (see note)
2-3tablespoonschopped fresh cilantro
Corn or flour tortillas for serving
Instructions
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.
Notes
Pineapple: 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).