Tomatillo, Pineapple and Bacon Pork Tacos

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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.

 

 

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