Roasting is not a cooking technique that needs to be reserved for long periods of time over the weekend. Tonight, I suggest you make a quick-fix pork tenderloin roast to fill crispy taco shells. Cooked in the oven at a higher temperature, this cut of meat roasts in just 20 minutes. While the pork bakes, the onions caramelize on the stove, allowing you time to prep the taco toppings. For the recipe to this delicious and healthy meal, read more
1 tablespoon ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 pound pork tenderloin, trimmed
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°.
- Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (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 sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
Nutritional Information: CALORIES 304(30% from fat); FAT 10.2g (sat 2.2g,mono 5.4g,poly 1.8g); PROTEIN 26.9g; CHOLESTEROL 74mg; CALCIUM 46mg; SODIUM 444mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 25g