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Prep Time: 27 Minutes Cook Time: 11 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 teaspoon vegetable oil |
1 small onion, chopped |
3 garlic cloves, minced |
2/3 cup salsa or picante sauce |
1/4 cup raisins |
3 tablespoons slivered almonds, toasted |
1/3 cup shredded light mexican cheese blend (such as sargento) |
2 tablespoons chopped fresh cilantro |
4 (8-inch) fat-free flour tortillas |
Directions:
1. Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese, and cilantro.
3. Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.
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