Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this summery take on Tex-Mex.
- 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 2-1/2x1/4x1/4-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
DirectionsCombine the cumin, chili powder, brown sugar, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
Put the pork in a large bowl and toss with the spice rub until evenly coated. Set aside.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, until golden brown in spots and tender, about 4 minutes. Transfer to a medium serving bowl.
Wipe out the skillet with a paper towel, then heat 1 Tbs. of the oil over medium-high heat. When very hot, add half the pork in a single layer. Cook, turning with tongs until well browned on the outside and just cooked through, about 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining oil and pork.
Meanwhile, heat the tortillas according to the package instructions.
Add the pineapple, shallot, cilantro, and lime juice to the corn and mix well. Season to taste with salt and pepper. Serve the pork with the salsa and tortillas.