Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons white miso paste, 1 tablespoon achiote paste, 2 tablespoons pineapple juice, 1 tablespoon lime juice, 1 chopped chipotle pepper in adobo sauce, 2 minced garlic cloves, 1 teaspoon onion powder, 0.5 teaspoon ground cumin, and 0.5 teaspoon salt to form the vibrant marinade.

2. 2

   Carefully slice 1.5 pounds pork tenderloin into 1-inch thick medallions and completely coat them with the miso-achiote marinade, then allow the pork to marinate for a minimum of 30 minutes in the refrigerator.

3. 3

   Prepare the pineapple salsa by finely dicing 1 cup fresh pineapple, 0.25 cup red onion, 0.5 cup chopped cilantro, and 1 deseeded jalapeño, then gently combine these ingredients with 1 tablespoon lime juice and 0.25 teaspoon salt in a separate serving bowl.

4. 4

   Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

5. 5

   Carefully place the marinated pork medallions into the hot skillet in a single layer and pan-sear for 3 to 4 minutes per side until they develop a beautiful caramelized crust and are cooked thoroughly.

6. 6

   While the pork rests, warm 8 corn tortillas individually on a separate dry skillet for approximately 20 seconds per side, until they become soft and pliable.

7. 7

   Assemble each taco by placing a portion of the perfectly seared pork onto a warm corn tortilla and generously topping it with a spoonful of the fresh pineapple salsa.