Notes: Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.
Serving Suggestions: Pineapple Salsa & Mexican Brown Rice (Brown Rice & Salsa)
Wine Suggestions: Chardonnay
Source: Cooking Light
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 1/2 cups thinly sliced onion
- 1 small jalapeño pepper, seeded and chopped
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup chopped plum tomato
- 3 tablespoons chopped cilantro
- 2 1/2 tablespoons fresh lime juice
- 8 (6-inch) flour tortillas
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl.
- Add onion and jalapeño to pan; sauté 5 minutes or until tender.
- Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.