Pork tenderloin is a lean cut that’s high in protein, low in saturated fat and packed with all kinds of B vitamins. This tasty recipe also offers a dose of heat that blends perfectly with the cool zesty lime and cabbage.
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1/4 red onion
1/2 jalapeño, seeded
6 tomatillos, husked and quartered
1 cup loosely packed fresh cilantro
2 tablespoons fresh lime juice
12 ounces pork tenderloin, sliced into 1/2-inch thick rounds
1/4 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon chipotle powder
1 tablespoon extra virgin olive oil
8 corn tortillas, warmed
2 cups shredded cabbage
2 limes, cut into wedges
In a food processor, chop the onion and jalapeño.Add the tomatillos, cilantro and lime juice.Pulse until well mixed, but still chunky.
Sprinkle both sides of the pork slices with the salt, chili powder and chipotle powder.In a large skillet, heat the oil over medium-high heat.Add the pork and cook through, 2 to 3 minutes per side.Transfer to a cutting board and slice into strips.
Build your tacos with the tortillas, shredded cabbage, sliced pork and the tomatillo salsa you made in step 1.Serve with lime wedges.Nutrition information (per serving)
Total fat: 7 g
Saturated fat: 2 g
Protein: 20 g
Carbohydrate: 11.5 g
Dietary fiber: 3 g
Sugar: 4 g (0 g added sugar)
Cholesterol: 47 mg
Sodium: 207 mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness.