Ingredients:
1 tablespoon dried ancho chile powder
1 teaspoon brown sugar
1/2 teaspoon salt
1 lb pork tenderloins, trimmed
cooking spray
1 teaspoon vegetable oil
3 cups thinly sliced onions
8 hard taco shells
1/2 cup chopped tomatoes
8 teaspoons chopped green onions
Directions:
Preheat oven to 425F.
Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425F 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 sauteed onion, 1 tablespoon tomato, and 1 teaspoon green onions.
Servings: Serve
Time preparation: 45 min.
Time total: 45 min.