1 T. ancho chile powder
\n1 tsp. brown sugar
\n1\/2 tsp. salt
\n1 lb. pork tenderloin, trimmed
\nCooking spray
\n1 tsp. vegetable oil
\n3 C. thinly sliced onion
\n8 hard taco shells
\n1\/2 C. chopped tomato
\n8 tsp. chopped green onions<\/p>\n
Preheat oven to 425\u00ef\u00bf\u00bd. Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425\u00ef\u00bf\u00bd for 20 minutes or until a thermometer registers 160\u00ef\u00bf\u00bd (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 oz. pork, 3 T. saut\u00ef\u00bf\u00bded onion, 1 T. tomato, and 1 tsp. green onions.<\/p>\n
Yield: 4 servings
\nServing size: 2 tacos<\/p>\n
Calories: 304
\nFat: 10.2g
\nFiber: 4.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. ancho chile powder 1 tsp. brown sugar 1\/2 tsp. salt 1 lb. pork tenderloin, trimmed Cooking spray 1 tsp. vegetable oil 3 C. thinly sliced onion 8 hard taco shells 1\/2 C. chopped tomato 8 tsp. chopped green onions Preheat oven to 425\u00ef\u00bf\u00bd. Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425\u00ef\u00bf\u00bd for 20 minutes or until a thermometer registers 160\u00ef\u00bf\u00bd (slightly pink). Remove pork from…<\/p>\n