I had high expectations for this recipe since the reviews were outstanding. On the plus side, the recipe was very easy to make and I had all the ingredients on hand. It did not take long at all and pork turned out very juicy and tender. However, I found the end result to be a tender, juicy, yet completely tasteless piece of meat. I had to add hot pepper and avocado in an attempt to provide some flavor. It was very disappointing.
Red Chile Pork Tacos with Caramelized Onions
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
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.
Yield: 4 servings (serving size: 2 tacos)
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Amount per serving
- Calories: 304
- Calories from fat: 30%
- Fat: 10.2g
- Saturated fat: 2.2g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.8g
- Protein: 26.9g
- Carbohydrate: 25g
- Fiber: 4.5g
- Cholesterol: 74mg
- Iron: 2.1mg
- Sodium: 444mg
- Calcium: 46mg
- 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
- Preheat oven to 425°.
- 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.
- 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.
- Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
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