Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 (1 lb) pork tenderloin, trimmed
- 1 1/2 tsp finely grated lemon rind
- 1 Tbsp fresh lemon juice
- 2 tsp minced fresh oregano
- 1 tsp brown sugar
- 2 tsp chopped chipotle chile in adobo sauce
- 2 tsp bottled minced garlic
- 1/4 tsp salt
- cooking spray
- 1 cup thinly sliced shallots
- 2 tsp olive oil
- 8 (6 inch) corn tortillas
- 1/4 cup reduced fat sour cream
Details
Servings 4
Preparation
Step 1
1. Place pork tenderloin between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lemon rind, and next 6 ingredients (through salt).
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add shallots to pan; saute for 4 mins or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; saute 3 mins or until no longer pink. Add pork to shallots.
3. Warm tortillas according to package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 tsp sour cream. Fold in half.
You'll also love
- HOT CRABBIES 0/5 (0 Votes)
- New England Crab Dip 0/5 (0 Votes)
- Beef Vegetable Soup 0/5 (0 Votes)
- Southern-Style Corned Beef and... 0/5 (0 Votes)
- Pork Vindaloo 0/5 (0 Votes)
Review this recipe