Tomatillo, Pineapple and Bacon Pork Tacos

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1          Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 2          tablespoons olive oil, divided
• 1          fresh pineapple, peeled and cut into 1-inch thick slices
• 1          teaspoon taco seasoning blend
• 12        white corn tortillas
• 1-2       radishes, chopped
• 1          jalapeno, seeds removed and thinly sliced
• 1          bunch fresh cilantro, chopped
• 1          cup (4 ounces) crumbled queso fresco
• 1          jar (16 ounces) tomatillo salsa (salsa verde)

1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
3. Heat grill to medium at about 400° F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.