Tomatillo, Pineapple & Bacon Pork Tacos

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 6


  • 1 Smithfield® Applewood Smoked Bacon Topped Pork Loin Filet
  • 2 tablespoons oliv oi, divided
  • 1 fresh pineapple, peeled and cut into 1-inch thick slices
  • 1 teaspoon taco seasoning blend
  • 12 white corn tortillas
  • 1 to 2 radishes, chopped
  • 1 jalapeño, seeds removed and thinly sliced
  • 1 bunch fresh cilantro, chopped
  • 1 cup (4 oz.) crumbled queso fresco
  • 1 jar (16 oz.) tomatillo salsa (salsa verde)


  1. Cut pork loin filet into 1-inch cubes. Bacon will fall off, but make sure to keep it.
  2. In large skillet over medium-high heat, heat 1 tablespoon oil. Saute half the pork cubes and bacon bits 7-8 minutes until browned. Repeat with remaining oil, pork cubes and bacon.
  3. Heat grill to medium at about 400 F. Sprinkle pineapple slices with taco seasoning; grill until char marks appear, turning once. Cut into 1-inch pieces.
  4. Place tortillas on grill until warm. Top tortillas with pork loin filet cubes, pineapple, radishes, jalapeno, cilantro and queso fresco. Serve with tomatillo salsa.