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)