In a large bowl, add pork, cumin, chili powder, honey, 1 tablespoon olive oil and stir to combine. Marinate in the refrigerator for 20 minutes.
In a large skillet over medium heat add 1 tablespoon olive oil and sauté corn 2 minutes. Place corn in medium bowl with pineapple, red onion, lime juice, cilantro and jalapeno, avocado and sea salt and freshly ground pepper to taste.
In a large skillet heat remaining olive oil over medium heat and sauté pork for 5 to 6 minutes until cooked through. Place pork and salsa on warm tortilla.
Notes
SERVING SUGGESTION: Brown rice.VEGETARIAN: Use tofu instead of pork tenderloin.GLUTEN FREE: Make sure tortillas are gluten free.NUTRITION: 511 Calories; 22g Fat (38.2% calories from fat); 35g Protein; 46g Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 468mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; ½ Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.