• 4 fresh corn tortillas, cut into quarters
• 1/4 cup (60mL) plus 1 Tbsp. (15mL) grapeseed oil
• 2 slices pineapple, cored
• 2 tsp. (10mL) granulated sugar
• 1/4 tsp. (1mL) vanilla extract
• 1 duBreton Pork Tenderloin
  
• Achiote Marinade (recipe follows)
• Poblano Cilantro Purée (recipe follows)

Achiote Marinade:

• 1 Tbsp. (15mL) grapeseed oil
• 1 Tbsp. (15mL) chopped onion
• 1 small clove garlic, minced
• 1/2 tsp. (2mL) dried oregano leaves
• Pinch ground cumin
• Half small guajillo pepper
• 1-1/2 Tbsp. (22mL) achiote paste
• 1-1/2 tbsp (22mL) cider vinegar
• 1 Tbsp. (15mL) pineapple juice

Poblano Cilantro Purée:

• 1 Tbsp. (15mL) grapeseed oil
• 1 large poblano pepper, stemmed, seeded and sliced
• 1/4 small white onion, thinly sliced
• 1/2 cup (125mL) water
• 1 cup (250mL) lightly packed fresh cilantro leaves
• Salt and pepper

Achiote Marinade:Heat oil in small skillet. Cook onion and garlic for about 2 minutes or until softened. Stir in oregano and cumin. Add guajillo pepper, achiote paste, cider vinegar and pineapple juice; reduce heat and gently simmer for about 10 minutes or until guajillo is soft. Transfer to blender and purée until smooth. Season with salt and pepper.

Poblano Cilantro Purée:In a skillet, heat oil over medium heat and cook poblano and onion for about 8 minutes or until they start to soften. Add water and simmer for about 8 minutes or until pepper and onion are very soft. Let cool slightly. Scrape into blender or food processor and add cilantro; puree until smooth. Season with salt and pepper to taste. Transfer purée to a bowl set over cold water; set aside and let chill.

1. Preheat oven to 400°F (200°C). Heat 1/4 cup (60mL) oil in a deep skillet over medium high heat; in batches, fry tortilla quarters, turning once until golden and crisp. Remove to paper towel lined plate.
2. Toss pineapple with sugar and vanilla; place on small baking dish and roast in oven for about 10 minutes or until soft and light golden. Cut each slice into 12 diamond shape pieces.
3. Heat remaining 1 Tbsp. (15mL) oil over medium high heat and sear tenderloin all over. Remove to small rack set over baking sheet. Coat tenderloin with achiote marinade. Roast for about 5 minutes or until thermometer inserted in centre of tenderloin reaches 140°F (60°C). Let rest for 3-5 minutes then slice into 12 to 16 medallions.
4. Top each tostada with 2 pieces of pineapple and 1 tenderloin medallion. Spoon Poblano sauce around pork and garnish with more cilantro leaves if desired.

The Poblano Cilantro Purée can be made up to 2 days ahead. Keep refrigerated and bring to room temperature to serve.

The tostadas can be made up to 8 hours ahead, alternatively store-bought tortilla chips can be used. Look for corn tortillas, achiote paste and guajillo peppers in South American stores for freshest products.

Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane^® and organic pork.