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Red Chile Pork Tacos with Caramelized Onions

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 2 tacos)
Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.

Ingredients

  • 1 tablespoon ancho chile powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 3 cups thinly sliced onion
  • 8 hard taco shells
  • 1/2 cup chopped tomato
  • 8 teaspoons chopped green onions

Nutrition Information

  • calories 304
  • caloriesfromfat 30 %
  • fat 10.2 g
  • satfat 2.2 g
  • monofat 5.4 g
  • polyfat 1.8 g
  • protein 26.9 g
  • carbohydrate 25 g
  • fiber 4.5 g
  • cholesterol 74 mg
  • iron 2.1 mg
  • sodium 444 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 425°.

    Red Chile Pork Tacos with Caramelized Onions
    Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
  2. Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.

  3. While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.

  4. Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.