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Hawaiian Pork Tacos with Creamy Jalapeno Sauce

• ·         1 pork tenderloin, trimmed and cubed
• ·         2 tablespoons extra virgin olive oil
• ·         3-4 cloves garlic, minced or grated
• ·         2 teaspoons chili powder
• ·         1 tablespoon low sodium soy sauce
• ·         1 tablespoon sriracha
• ·         flaky sea salt and black pepper
• ·         2 cups fresh pineapple chunks
• ·         1 medium shallot, thinly sliced

Creamy Jalapeño Sauce

• ·         1 jalapeño
• ·         1/2 cup plain Greek yogurt
• ·         juice of 1 lime
• ·         2 teaspoons honey
• ·         1 cup cilantro, roughly chopped
• ·         2 ears raw or grilled corn, kernels removed from the cob
• ·         warmed corn or flour tortillas
• ·         mashed avocado, for serving

1. Preheat the oven to 425 degrees F. 

2. On a baking sheet, toss together the pork, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 10 minutes or until the pork is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.

3. Remove from the oven and toss the pork, shallots, and pineapple together. Set aside.

4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.

5. Toss together the remaining 3/4 cup cilantro, the corn, and pinch of salt.

6. Stuff the pork and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Sauce and avocado. (Adapted from Half Baked Harvest) Serves 4.

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