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Sunday, December 19, 2010

Tuesday: Lime-Cilantro Pork Tacos

Yield: 4 servings (serving size: 2 tacos)
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
  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. 
  2. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. 
  3. Add onion and jalapeño to pan; sauté 5 minutes or until tender. 
  4. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
  5. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
  6. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

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