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