Red Chile Pork Tacos with Caramelized Onions

Having this tonight. I love the onions. They are so sweet. This is one of D's favorite dishes.
I think we are having it with bean, rice and cheese casserole.

Red Chile Pork Tacos with Caramelized Onions

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.

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

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.


Yield: 4 servings (serving size: 2 tacos)

CALORIES 304 (30% from fat); FAT 10.2g (sat 2.2g,mono 5.4g,poly 1.8g); PROTEIN 26.9g; CHOLESTEROL 74mg; CALCIUM 46mg; SODIUM 444mg; FIBER 4.5g; IRON 2.1mg; CARBOHYDRATE 25g

Cooking Light, AUGUST 2003