1 1/2 pounds pork tenderloin, cut into 1 inch cubes
vegetable cooking spray
1/2 cup chopped onion
4 cloves garlic, minced
1 small jalapeno chili, seeds and veins discarded, minced
2 medium tomatoes, chopped
1/4 cup dark raisins
2 tablespoons slivered almonds, toasted
1 2 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground allspice
salt and pepper to taste
12 flour or corn tortillas
Cover pork with water in medium saucepan; heat to boiling. Reduce heat and simmer, covered, until pork is tender, about 10 minutes. Drain; cool pork slightly and shred into small pieces. Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic and jalapeno chili until tender, about 5 minutes. Add pork, tomatoes, raisins, almonds, vinegar, cinnamon, cloves oregano and allspice; cook over medium heat, stirring occasionally, until pork is hot through and mixture is dry, about 5 minutes. Season to taste with salt and pepper. Spoon about 1/3 cup mixture on each tortilla and fold in half to make tacos. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned, 1 to 2 minutes on each side. 12 servings, 1 each.
Nutritional Information per serving:
Calories: 176, Fat: 4.5 g, Cholesterol: 327 mg, Sodium: 151 mg, Protein: 14.6 g, Carbohydrate: 18.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 1/2 Meat
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