1 pound pork tenderloin, cut into 3 x 1/4-inch strips
2 tablespoons canola oil, divided
1 cup sliced red onion
2 green or red bell peppers, sliced
4 flour tortillas
Mince garlic and cilantro in the food processor; add lime juice,
oregano, cumin, salt and cayenne. Toss with the pork.
Heat 1 tablespoon of the oil in a nonstick skillet over medium-high.
Add the pork and cook, stirring, 5 minutes, or until light pink
in the center. Remove from pan.
Add the remaining 1 tablespoon of oil to the skillet and heat.
Add the onion and peppers and cook, stirring, 5 minutes, until
vegetables are tender. Add the meat back to the pan, stir thoroughly
and remove from heat.
Heat tortillas according to package instructions. Place the
pork mixture in a strip down the center of each tortilla and
roll the tortillas to enclose the filling.
Makes 4 servings.
Nutritional analysis for each serving: 448 calories, 31
g protein, 40 g carbohydrates, 8 g fiber, 15 g fat, 3 g saturated
fat, 455 mg sodium