How to make it

  • In a small bowl, stir together the cumin, salt and pepper. Sprinkle all over the pork.
  • In a large cast-iron skillet or grill-pan, heat 2 Tbs. EVOO over medium heat. Add the pork to the pan and cook, turning, until brown and firm to the touch, about 10 minutes. Transfer to a cutting board and tent with foil to keep warm.
  • Using the same skillet, add the pineapple, and cook over medium heat, turning, until golden, about 8 minutes.
  • Slice the pork. Divide the pineapple, pork and avocado among 4 plates. Top with Jalapeno.
  • Serve with salad.
  • **recipe and photograph from "Every Day with Rachael Ray" magazine**

Reviews & Comments 1

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    " It was excellent "
    waterlily ate it and said...
    This sounds perfect! Thanks for sharing!
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