Ingredients:
- 3 tablespoons (45 ml) canola oil
- 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.