2LB pork loin cut into 1/2 inch strips

olive oil

1/2 pineapple cut into 1/2 inch rings

1/2 large purple onion

1/2 cup orange juice

1/3 cup cider vinegar

1/8 cup chili powder

2 Tbsp minced garlic

1 tsp sea salt

1/2 tsp dried oregano

2 tsp cumin

1tsp cinnamon

1/4 cup fresh cilantro, chopped

Flour tortillas

Chopped tomatoes

Sour cream

Chop two pineapple rounds and purple onion. Combine in small bowl adding orange juice, vinegar, spices but keep fresh cilantro for later. Whisk liquid vigorously. Add pork strips. Transfer to one gallon zip lock bag. Place in refrigerator for at least 4 hours, possibly overnight.

In saute pan grill 4 pineapple round over medium-high heat with small amount of olive oil until charred. Remove from pan. Cut rounds into desired sections.

Add pork with small amount of marinade to saute pan grilling over medium-high heat for 3-4 minutes per side. Remove from heat and combine with pineapple sections. Toss with fresh chopped cilantro.

Heat flour tortilla in saute pan over medium high heat for 1 minute per side.

Add pork filling to Tortilla, top with fresh cilantro, chopped tomatoes and sour cream.

Optional: add avocado, lettuce or your favorite shedded cheese.