2 pounds (905 g) pork tenderloin, trimmed of silver skin
2 tablespoons (30 ml) brown sugar
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) smoked paprika
14-ounce can (398 ml) diced pineapple
8 small corn tortilla shells, heated or grilled
½ red onion, finely diced, to garnish
Chopped cilantro, to garnish
Method:
Heat oil in a frying pan on the stove on medium-high.
Thinly slice pork tenderloin. Mix pork with brown sugar, salt, cumin, garlic powder, chili powder, and smoked paprika in a large bowl. Add pork mixture to frying pan and sear for 4-5 minutes, flipping once.
Add pineapple with juice to frying pan, and lower temperature to low-medium. Cook, stirring periodically, for 15-18 minutes or until pork is crispy and caramelized.
Divide pork mixture among the taco shells. Top with diced red onion and chopped cilantro.
