Pork, corn and pineapple are so good together. It’s summer and the corn is plentiful. What could be a better way to enjoy it than with fajitas? Top them with some pineapple salsa and you have an easy weeknight dinner for your family. I served this with potato salad with radishes. The two complemented each other really well.
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. packed brown sugar
- Kosher salt and freshly ground black pepper
- 1–1/4 lb. Circle B Ranch 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
- Combine 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.