Ww 5 Points Pork, Pineapple, and Chile Tacos

From WW Magazine. Use fresh pineapple if you can for the best texture.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons fresh lime juice
• 1  teaspoon chili powder
• 1  large garlic clove, minced
• 1⁄4 teaspoon cumin
• 1⁄2 lb  pork tenderloin or 1⁄2 lb  well trimmed  pork loin, sliced into thin strips
• 2  teaspoons olive oil or 2  teaspoons canola oil
• 2  poblano chiles, seeded, deveined, and sliced into 1/4-inch (wear gloves to prevent irritation)
• 1  medium onion, halved lengthwise and thinly sliced
• 1⁄4 teaspoon salt
• 1  cup pineapple tidbits, drained if canned (1/2-inch pieces)
• 8 (6 inch)  corn tortillas

Directions

1. To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
3. Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
4. Meanwhile, heat the tortillas according to package directions.
5. To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
6. 5 Points per serving (2 tortillas).