1 1/2 lbs. pork tenderloin, silver skin removed, and cut into bite-sized pieces
1 tablespoon neutral oil
1 jalapeño, minced
3 cloves garlic, minced
1 teaspoon chili powder
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon kosher salt
warm corn tortillas, for serving
lime wedges, for serving
avocado slices, for serving (optional)
1 cup finely diced pineapple
1/2 cup white onion, finely diced
1–2 habanero peppers, very finely minced (less or more depending on your heat preference)
2 limes, juiced
3 tablespoons minced cilantro leaves
1/4 teaspoon kosher salt
8 oz mexican crema or sour cream
1 lime, zest and juice
1/2 cup cilantro leaves and stems
1/2 teaspoon salt
1/4 teaspoon ground pepper
To make the pork: In a small bowl, whisk together the oil, garlic, jalapeño, chili powder, honey, lime juice and salt until well mixed. Combine with the pork in a large ziplock bag and marinate for 20 minutes.
In the meantime, to make the pineapple salsa, mix all the ingredients together in a small bowl and set aside.
To make the crema, add all the ingredients to a blender or food processor and blend until smooth. Refrigerate until ready to use.
Heat a large cast iron skillet over medium high heat. Once the skillet is very hot, add all the pork and marinade into the pan. Cook, stirring occasionally, for about 10 minutes. You will see the pork release a lot of liquid, that’s okay! Just be patient and once the liquid evaporates, you’ll see the pork start to caramelize. At this point, stir the pork frequently so it doesn’t burn. Once the pork is cooked all the way through and browned, remove from heat. Serve on corn tortillas with the pineapple-habanero salsa and the cilantro crema, and extra lime wedges.