_{Randy Mayor; Jan Gautro}

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 chopped plum tomato

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.

Note: Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.

Serves 4

Borrowed from Cooking Light, June 2004