It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! —Margaret Steele of North Vancouver, British Columbia
- 1 pork tenderloin (1 pound), cut into 1-inch strips
- 1 small onion, chopped
- 1 teaspoon canola oil
- 2/3 cup enchilada sauce
- 1 tablespoon dry roasted peanuts
- 1 tablespoon semisweet chocolate chips
- 1 tablespoon raisins
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup frozen corn, thawed
- 8 corn tortillas (6 inches), warmed
- 1 cup shredded lettuce
- 1/4 cup reduced-fat sour cream
- 1/4 cup sliced green onions
- In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted.
- Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through.
- Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions Yield: 4 servings.
Originally published as Pork Soft-Shell Tacos in Light & Tasty October/November 2003, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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