Cilantro Olive Oil and Fresh Lime Pork Tacos Recipe
Yield: 4 servings (serving size: 2 tacos)
-1 pound pork tenderloin, trimmed and cut into thin strips
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-3 teaspoons Sonoma Farm Cilantro Infused Olive Oil
-1 1/2 cups thinly sliced onion
-1 Jalapeño pepper, seeded and chopped
-1/2 cup fat-free, less-sodium chicken broth
-1/2 cup chopped tomato
-2 1/2 tablespoons fresh lime juice
-8 (6-inch) flour tortillas
Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add cilanto olive 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 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.