Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapoño pepper if you enjoy spicy food.

Ingredients

1 pound pork tenderloin, trimmed and cut into thin strips

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 teaspoons olive oil

1 1/2 cups thinly sliced onion

1 small jalapeño pepper, seeded and chopped

1/2 cup fat-free, less-sodium chicken broth

1/2 cup halved grape tomatoes

3 tablespoons chopped cilantro

2 1/2 tablespoons fresh lime juice

8 (6-inch) flour tortillas

Preparation

* Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned.

* Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender.

* Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.

* Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.

* Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

4 servings (serving size: 2 tacos)

Nutritional Information: 416 (28% from fat) Calories: 13.1g (sat 3.6g,mono 6.8g,poly 1.6g) Fat: 30.2g Protein: 43.1g Carbohydrate: 3.6g Fiber: 75mg Cholesterol: 3.8mg Iron: 569mg Sodium: 101mg Calcium

Cooking Light