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Ingredientes
- 2Â 1/2 lb Pork tenderloin
- 1/4 c. Mole paste, (available in Latin groceries)
- 1/2 c. Fresh lemon juice
- 4 x Garlic cloves, peeled and crushed
- 1/4 tsp Crushed black peppercorns
- 1 Tbsp. Water
- 1Â 1/2 tsp Salt, or possibly to taste
- 16 x Corn tortillas
- 1 x Lemon, cut into wedges
- 1 c. Shredded iceberg lettuce
- 1 x Tomato, seeded and diced
- 1/2 c. Minced onion
- Â Â Guacamole
- Â Â Lowfat sour cream
Direcciones
- Trim the tenderloins of excess fat and silver skin. Mix the remaining ingredients and marinate the tenderloins, covered with plastic wrap, in the refrigerator overnight.
- Light a charcoal or possibly gas grill, and grill the tenderloins till done, about 15 min, turning them once or possibly twice during the grilling period. Allow them to rest for 10 min before slicing.
- To serve, heat the tortillas, wrapped in aluminum foil, in a 300 F oven.
- Place sliced pork down the center of each tortilla, and add in the remaining garnishes to suit personal taste.
- Note: The pork can also be cooked in a 450 F oven for 15 to 30 min, depending on size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 63 | 20% |
| Total Fat 7.34g | 9% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 88mg | 29% |
| Sodium 537mg | 22% |
| Potassium 828mg | 24% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.09g | 1% |
| Protein 32.33g | 52% |
