Cilantro Lime Pork Tenderloin Tacos

Still on the quest of eating healthy and not becoming bored, I have been going through tons of recipes and trying new things. I came across this recipe from The Paleo Plan and tried it.  It was good, I made it again and made some adjustments and now it's great!  It is full of flavor, low in fat and obviously carbs. Lol.  So I figured I would share it with you, so y'all can give it a try if you'd like.  If you're not watching your carbs you could use sprouted grain tortillas to serve the pork in, or it would make a great salad topper as well.  It tastes like a warm pico de gallo mixture with the pieces of pork. Yum!!!


Cilantro Lime Pork Tenderloin Tacos:
Serves 4

1 1lb pork tenderloin, trimmed and cut into 1/4-1/2" slices
2tsp coconut oil
1 red onion, diced
2 jalapenos, minced (seed them or use just one if you don't like heat)
salt and pepper
4 cloves garlic, minced
3 roma tomatoes, diced
1/2c low sodium chicken stock
3 limes juiced
4TB cilantro, chopped
12 butter lettuce leaves
1 avocado, diced (optional)


Heat the coconut oil in a large nonstick skillet over medium-high heat.  Season both sides of the pork pieces with salt and pepper.  Saute the pork until it is lightly brown about 4-5 minutes, stirring occasionally.  Remove the pork and put it on a plate. Add the onion, jalapeno, and garlic to the drippings in the skillet and saute until soft about 5 minutes.  Pour in the chicken stock and deglaze the pan.  Boil for one minute to reduce slightly.  Reduce the heat to simmer and stir in the tomatoes and cook for 2 minutes longer and then add the pork, with any liquid back to the pan.  Stir in the juice of the 3 limes and cook for another couple of minutes until the pork is cooked through.  Remove the pan from the heat and stir in the cilantro.  Taste and adjust the seasoning if necessary.  Serve in the lettuce cups and top with a little avocado if desired.