---

Make pico de gallo in advance since it has to marinate. Mix chili powder, cumin and salt and rub over tenderloin (double if cooking both pieces of tenderloin). Roast for 30 minutes in 400 degree oven. Meanwhile, cut broccoli and peppers into bite-sized chunks and small 1” strips and toss together with 2 Tbsp. olive oil and 1/2 tsp. salt. Sprinkle with cumin. Cook tenderloin to 135 degrees or until cooked but still tender, remove to a plate and cover with foil. Add the drained pineapple to the pan and roast for 15 minutes. Spread the broccoli and peppers on a sheet pan and roast for 15-20 minutes in same oven, stirring halfway through. When pineapple is ready cut pork into 1" bites and toss in with pineapple. To plate: start with chips and lime cilantro rice as base. Add veggies, then pork and pineapple mixture. Top off with pico de gallo and enjoy! :)