Recipe by JESMom
These are simply the best, and they are not too spicy either, even for the little guys. It sounds complicated, but it's really simple. The recipe is from WW, and it's 6 points
Top Review by Janni402
Enjoyed this dish VERY much, it was very flavorful. When I told DH it was a WW recipe he almost didn't believe me. I used a 2 lb. port tenderloin, so I doubled the recipe. I actually tripled the rub & let it marinate on the meat for a couple of hours before baking, which I reccomend. I also used 12 oz of tomato sauce. This meat is soo delicious that I would just make the tenderloin & slice and serve as it's own meal! This one is a keeper since DH asked at the end of the meal when we were having it again! Thanx for a great recipie.
- 1 teaspoon olive oil
- 2 onions, sliced
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup water
- 1⁄2 cup tomato sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cumin
- 1 teaspoon cider vinegar
- 1 lb pork tenderloin
- 4 tortillas
Directions See How It's Made
- Preheat the oven to 450 degrees. Spray a pan with nonstick cooking spray.
- Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in a small bowl. Rub all over the pork.
- Put the pork in the pan and then into the oven for about 25 minutes.
- Meanwhile, heat a large skillet over medium low heat. Swirl in the oil, then add the onions, sugar, the salt and the water. Cook uncovered, stirring occasionally, until softened and lightly browned, about 20 minutes.
- Stir in the tomato sauce and simmer, uncovered for about 5 minutes so the flavor blends. Remove from heat.
- Let the pork stand 10 minutes after removing from heat. While the pork rests, wrap the tortillas in foil and warm in the oven for about 10 minutes.
- Slice the pork and stir into the onion mixture. Spoon about 1/2 a cup of the meat mixture onto each tortilla and fold up to eat.