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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6-inch) corn tortillas
1/4 cup reduced-fat sour cream
Chopped cilantro (optional)
Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap.
Cut pork into thin strips.
Combine pork, lime rind, and next 6 ingredients (through salt).
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add shallots to pan; sauté for 8 minutes or until just starting to carmelize.
Place shallots in a bowl.
Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink.
Warm tortillas according to the package directions.
Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with carmelized shallots, 1 1/2 teaspoons sour cream and cilantro.
Fold in half.