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MainRecipesPork | Pork Fajitas with Corn and Pineapple Salsa

   Pork Fajitas with Corn and Pineapple Salsa submitted by Mom Johnson
Strips of pork are quickly seared and then topped with a summery salsa.

Combine chili powder, cumin, brown sugar, 1 tsp. salt and 1/4 tsp. pepper in a small bowl.

Put the pork in a large bowl and toss with the spice rub until evenly coated.

Heat 1 T. oil in a 12-inch skillet over medium-high heat and when hot, add the corn and cook, stirring until golden brown and tender, about 4 minutes. Transfer to a serving bowl.

Wipe out the skillet with a paper towel, then heat 1 T. oil over medium-high heat. When very hot, add half the pork in a single layer. Cook, turning with tongs until well-browned on the outside and just cooked through, about 3 minutes. Repeat with remaining oil and pork strips.

Meanwhile, heat the tortillas according to the package instructions.

Add the pineapple, shallot, cilantro and lime juice to the corn and mix well. Season to taste with salt and pepper. Serve the pork strips with the salsa and the tortillas. Serves 4-6

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v 2 tsp. ground cumin
v 1 tsp. chili powder
v 1 tsp. brown sugar
v Salt and pepper
v 1 1/4 pound pork tenderloin, cut into 2 1/2 by 1/4 inch thick strips
v 3 T. olive oil
v 2 cups fresh or frozen corn kernels
v 1 cup small-diced fresh pineapple
v 1/4 cup minced shallot
v 1/4-1/2 cup chopped cilantro
v 3 T. fresh lime juice
v 12 6-onch corn or flour tortillas

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