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
How to Make It
Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.
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.
Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.
Amazing! My 6 year old requested burritos and I needed to use up a pork tenderloin that was defrosting in the fridge. I also wanted it to be fast AND healthy, and use ingredients that I already had on hand. This recipe fit the bill! And it was SO GOOD. My young kids loved it, so did their dad; therefore, I will definitely make this again and I would highly recommend it to others. A great healthy and kid-friendly weeknight meal. Thank you for sharing it!
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