Red Chile Pork Tacos with Caramelized Onions

By Fred

Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor

Ingredients

• 1 tablespoon ancho chile powder
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1 pound pork tenderloin, trimmed
• Cooking spray
• 1 teaspoon vegetable oil
• 3 cups thinly sliced onion
• 8 hard taco shells
• 1/2 cup chopped tomato
• 8 teaspoons chopped green onions

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 425°.Combine first 3 ingredients; rub evenly over pork. Place pork on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 160° (slightly pink). Remove pork from oven; let sit 5 minutes before slicing.While pork cooks, heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion; cover and cook 10 minutes or until golden brown, stirring frequently. Uncover and cook 1 minute, stirring constantly.Fill each taco shell with about 2 ounces pork, 3 tablespoons sautéed onion, 1 tablespoon tomato, and 1 teaspoon green onions.