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1
To prepare the brine, in a large bowl, mix all ingredients except for the tenderloin, oil, tortillas, and garnish.
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2
Transfer the brine to a pan large and deep enough to hold the liquid and the meat.
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3
Trim the thin outer silver skin from the loin and place it in the brine, cover, and let the meat marinate in the refrigerator for 24 hours.
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4
Using your hands, remove the lamb from the marinade, brush off any whole spices from the meat, and pat dry with paper towels.
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5
To cook the lamb, in a large, heavy skillet, heat the oil over medium-high heat.
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6
Sear the meat on all sides, turning every 1 to 1 1/2 minutes, cooking to medium-rare (135F), about 5 minutes total.
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7
For lamb loin, sear over medium-high heat 2 minutes per each of the four sides, cooking to medium-rare (135F), 8 to 12 minutes total.
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8
Remove the lamb from the pan and let rest on a cutting board for 3 minutes.
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9
Slice the meat into thin medallions and serve immediately.
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10
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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11
Divide the filling equally between the tortillas and top with pineapple and salsa.
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12
Grab, fold, and eat right away.
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13
Or build your own taco: lay a tortilla, open face, in one hand.
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14
Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
