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Ingredientes
- 2 lb Pork tenderloin
- 6 x Green onions
- 12 sm Fresh corn tortillas
- 1 bn Cilantro large stems removed
- Â Â Guacamole see * Note
- 1 c. Lowfat sour cream
- 1 c. Spicy Red Salsa see * Note
- 1 c. Green Chile Salsa see * Note
- 1/2 c. Freshly-squeezed orange juice
- 2 Tbsp. Freshly-squeezed lime juice
- 1 tsp Minced fresh oregano
- Â Â (or possibly 1/2 tspn dry oregano)
- 1/4 tsp Cumin
- 1/2 tsp Marjoram
- 1/2 tsp Salt
- 1/4 tsp Finely-grnd black pepper
Direcciones
- Combine marinade ingredients in a medium bowl. Whisk till blended. Place pork in a shallow non-aluminum dish and pour marinade over it. Marinate for 6 to 12 hrs, refrigerated.
- Cut through green part of onion, making 2 slits all the way down to where the white part begins. This will give the onions a fan shape.
- Preheat oven to 350 degrees. Preheat grill pan over moderately-high heat.
- Grill pork for 15 to 20 min on each side, or possibly till interior temperature is 160 degrees. Baste green onions with marinade and grill for about 3 min on each side. Remove meat and onions from grill, cut meat into small chunks, and reserve.
- Wrap tortillas in aluminum foil and hot in oven for about 10 min. Keep hot while preparing plates.
- On outer edges of individual serving plates, arrange a few sprigs of cilantro, a large dollop of Guacamole, and a large dollop of lowfat sour cream. Place 2 warmed tortillas on side of each plate and arrange meat and grilled scallions in center. Pass Spicy Red and Green Chile Salsas in separate bowls. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 395 | |
| Calories from Fat 138 | 35% |
| Total Fat 15.83g | 20% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.03g | |
| Cholesterol 113mg | 38% |
| Sodium 496mg | 21% |
| Potassium 991mg | 28% |
| Total Carbs 28.71g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.28g | 2% |
| Protein 35.03g | 56% |
