Roasted Pork Tenderloin Tacos

Ingredients

• 1 pound pork tenderloin, trimmed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 tablespoons Mojo marinade
• 1/2 cup white wine vinegar
• 3 tablespoons water
• 1 1/2 tablespoons sugar
• 1 cup thinly vertically sliced red onion
• 8 6-inch corn tortillas (about 50 calories each)
• 1 jalapeño pepper, cut into 16 slices
• 1 ripe avocado, cut into 16 wedges
• 4 tablespoons Mexican crema (or sour cream)

Directions

Preheat oven to 425F degrees.

Sprinkle pork with pepper and salt. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; cook 5 minutes, turning to brown on all sides. Place pan in oven. Bake at 425° for 8 minutes or until a thermometer registers 145° (slightly pink); let stand 5 minutes. Cut crosswise into 16 slices. Combine pork and mojo marinade in a medium bowl; toss to coat pork.

Combine vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add onion. Let stand 10 minutes; drain.

Working with 1 tortilla at a time, toast in a pan or over a flame of a gas burner until tender and blackened in spots. Arrange 2 pork slices in center of each tortilla; top with about 2 tablespoons onion, 2 jalapeño slices, 2 avocado wedges, and 1 1/2 teaspoons crema.

Nutrition Information

Serves: 4 | Serving Size: 2 tacos

Per serving: Calories: 370; Total Fat: 15g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 80mg; Sodium: 294mg; Total Carbohydrates: 37g; Dietary Fiber: 6g; Sugars: 8g; Protein: 27g

Nutrition Bonus: Potassium: 347mg; Vitamin A: 3%; Vitamin C: 21%; Calcium: 4%; Iron: 6%