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Red Chile Pork Tacos with Caramelized Onions

From Ellen Carroll, Cooking Light magazine
/ Source: TODAY

Servings: 4
Serving size: 2 tacos

INGREDIENTS

  • 1 tablespoon ancho chile powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 3 cups thinly sliced onion
  • 8 hard taco shells
  • 1/2 cup chopped tomato
  • 8 teaspoons chopped green onions

DIRECTIONS
Preheat oven to 425 degrees.

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.

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.

Fill each taco shell with about 2 ounces pork, 3 tablespoons sauteed onion, 1 tablespoon tomato, and 1 teaspoon green onions.

Total time: 45 minutes

NUTRITIONAL INFORMATION
CALORIES 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 46mg