Wednesday, May 20, 2015

Chipotle Pork Tacos

I got this recipe from the April 2011 Cooking Light. I could not find it online to give you the link. Cooks in about 10 minutes. I used a whole pork tenderloin so we have enough for lunch later this week.

Printable Version
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons minced garlic
1/4 teaspoon salt
Cooking spray to cook shallots
1 cup thinly sliced shallots
2 teaspoons olive oil
8 corn tortillas
reduced-fat sour cream
chopped cilantro
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet. Remove plastic wrap. Cut pork into thin strips. Combine pork tenderloin and next 7 ingredients.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; saute' for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork saute' for 3 minutes or until no longer pink. Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

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