Pork Fajitas with Pan-roasted Corn and Pineapple Salsa


Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this summery take on Tex-Mex.

What you will need

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. packed brown sugar

Kosher salt and freshly ground black pepper

1-1/4 lb. pork tenderloin, cut in 2-1/2×1/4×1/4-inch strips

3 Tbs. olive oil

2 cups fresh or thawed frozen corn kernels

1 cup small-diced fresh pineapple

1/4 cup minced shallot (1 medium)

3 Tbs. chopped fresh cilantro leaves

3 Tbs. fresh lime juice

12 6-inch corn or flour tortillas


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