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.