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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! Margaret Steele of North Vancouver, British Columbia Ingredients:
1 pork tenderloin (1 pound), cut into 1-inch strips |
1 small onion, chopped |
1 teaspoon canola oil |
2/3 cup enchilada sauce |
1 tablespoon dry roasted peanuts |
1 tablespoon semisweet chocolate chips |
1 tablespoon raisins |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
1/2 cup frozen corn, thawed |
8 corn tortillas (6 inches), warmed |
1 cup shredded lettuce |
1/4 cup reduced-fat sour cream |
1/4 cup sliced green onions |
Directions:
1. In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
2. Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
3. Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions Yield: 4 servings.
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