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.