Pork & Swiss Chard Tacos with Spicy Pineapple Salsa

This jalapeño-spiked pineapple salsa has it all – sweet, spicy and tangy notes – all of which brighten up these juicy pork tenderloin tacos with sautéed greens.

Find more taco recipes here.

Prep Time
20 min
Cook Time
10 min
30 min


  • 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.

Nutrition Information

  • Serving Size 2 tacos with toppings
  • Calories 323
  • Carbohydrate Content 36 g
  • Cholesterol Content 70 mg
  • Fat Content 8 g
  • Fiber Content 6 g
  • Protein Content 28 g
  • Saturated Fat Content 1 g
  • Sodium Content 589 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 4 g