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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


  • 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

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

CALORIES 304 (30 percent from fat)
FAT 10.2g (sat 2.2g, mono 5.4g, poly 1.8g)
CARB 25g
FIBER 4.5g
CHOL 74mg
IRON 2.1mg
SODIUM 444mg
CALC 46mg