Ingredients
- 2 cup banana
- 1/2 cup pineapple
- 1/4 cup cilantro
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon jalapeno peppers
- 2 cup banana
- 1/2 cup pineapple
- 1/4 cup cilantro
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon jalapeno peppers
- 1 tablespoon ancho chile powder
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 pound pork tenderloin
- 1 pound cooking spray
- 1 teaspoon vegetable oil
- 3 cup onion
- 3 cup taco shells
- 1/2 cup tomato
- 8 teaspoon green onions
Preparation
Baking Directions:
Spicy fruit salsa makes an ideal accompaniment for these hearty tacos.
Fruit Salsa:Combine 2 cups sliced banana, 1/2 cup diced pineapple, 1/4 cup chopped cilantro, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 2 diced seeded jalapeno peppers.
Game Plan:1. Prepare pork.
2.While pork cooks:Slice onion.
Chop tomato.
Prepare salad.
3.While onion cooks:Prepare salsa.
Red Chile Pork Tacos with Caramelized Onions:1. Preheat oven to 425 degrees.
2.Combine first 3 ingredients; rub evenly over pork.
Place pork on a broiler pan coated with cooking spray.
Bake at 425 degrees for 20 minutes or until a thermometer registers 160 degrees (slightly pink).
Remove pork from oven; let sit 5 minutes before slicing.
3.While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat.
Add onion; cover and cook 10 minutes or until golden brown, stirring frequently.
Uncover and cook 1 minute, stirring constantly.
4.Fill each taco shell with about 2 ounces pork, 3 tablespoons sauteed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
Total time: 45 minutesCALORIES 304 (30 percent from fat); FAT 10.2g (sat 2.2g, mono 5.4g, poly 1.8g); PROTEIN 26.9g; CARB 25g; FIBER 4.5g; CHOL 74mg; IRON 2.1mg; SODIUM 444mg; CALC 46mgFor more great recipes you can check out the August issue of Cooking Light or visit their Web site at: www.
cookinglight.
com.
Tips:
Covering the onions helps them caramelize more quickly and requires less oil.
