Pork & Swiss Chard Tacos with Spicy Pineapple Salsa


  • 1 1-lb pork tenderloin, trimmed

  • 2 tsp chile powder

  • 1/2 tsp sea salt

  • 8 6-inch corn tortillas

  • 1 tbsp safflower oil

  • 1/2 red onion, thinly sliced

  • 1 bunch Swiss chard, stems discarded and leaves chopped


  • 1 cup peeled and chopped pineapple

  • 1/4 cup finely chopped red bell pepper

  • 1/4 cup finely chopped red onion

  • 1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

  • 2 tbsp fresh lemon juice

  • 1/8 tsp sea salt


  1. In a bowl, combine all salsa ingredients; set aside.

  2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

  3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

  4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.