INGREDIENTS
2
Pork tenderloins, small
1/4 cup
Cilantro, fresh
2
Persian cucumbers
1 cup
Pineapple
1
Scallion
3
Sweet potatoes, medium
1 tbsp
Ancho chile powder
1 tbsp
Brown sugar, packed light
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1 tbsp
White wine vinegar
2 tsp
Cumin, ground