1 pork tenderloin, about 12–14 oz (350–400 g), trimmed and cut into 1/2 in (2 cm) cubes 1 carrot, peeled and diced medium
1 small or 1/2 large ripe pineapple, peeled and cut into 1/2 in (2 cm) cubes (about 1 cup) 1/2 cup loosely packed fresh cilantro leaves
2 tablespoons olive oil
1 cup pineapple juice or orange juice, for the dressing
Kosher salt and freshly cracked black pepper to taste
3/4 cup extra virgin olive oil, for the dressing
3 tablespoons cumin seeds
Juice of 2 limes (about 1/4 cup), for the dressing
1 head green cabbage, cored and diced large 1 tablespoon minced fresh garlic, for the dressing
1 red bell pepper, seeded and diced medium Kosher salt and freshly cracked black pepper to taste, for the dressing

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