Serves 4-6

 

2 (1 lb.) pork tenderloin, cut into appetizer size strips

Kosher salt and freshly ground black pepper

Canola oil for drizzling

 

Chipotle con Piña (chipotle-pineapple sauce)

1 cup fresh pineapple, small dice

1-2 chipotle chile peppers in adobo sauce, minced

½ cup yellow onions, small dice

2 tbsp. cilantro leaves, chopped

1 tsp. olive oil

1 lime, juiced

Kosher salt and freshly ground black pepper to taste

 

Cilantro leaves for garnish

 

Season the pork with salt and pepper and add a light coating of oil on both sides. Pan roast the pork pieces on a hot griddle for about one and a half minutes per side.

 

Combine all of the sauce ingredients in a bowl and season. Taste and adjust seasonings, if needed.

 

Place the pork on a platter and top with the sauce. Garnish.