Serves: 4
Total Calories: 319

3/4 pound lean pork tenderloin
2 tablespoons lime juice
1 tablespoon vegetable oil
2 cloves garlic, sliced
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (8-inch)
1 medium onion, sliced
1 , medium green pepper, or red, cut into 1/4-inch strips
3/4 cup chopped seeded tomato
1/4 cup reduced-fat sour cream

Trim fat from pork tenderloin cut with grain into 2-inch strips. Cut strips across grain into 1/4-inch slices. (For ease in cutting, partially freeze pork, about 1 1/2 hours.) Mix lime juice, oil, garlic, chili powder, garlic powder, salt and pepper in glass or plastic bowl or heavy plastic bag. Place pork in bowl, tossing to coat. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally. Heat oven to 350°. Wrap tortillas in foil and heat until warm, about 15 minutes. Remove from oven keep wrapped. Remove pork from marinade. Heat 10-inch nonstick skillet or wok over medium-high heat until drops of water bubble and skitter when sprinkled in skillet. Add pork stir-fry 4 minutes. Add onion and bell pepper stir-fry until vegetables are crisp-tender, 4 to 5 minutes longer. For each serving, place one-fourth of the pork mixture, chopped tomato and sour cream in center of tortilla. Fold tortilla over filling serve with lime wedges if desired.
1 serving: Calories 300 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 50mg Sodium 350mg Carbohydrate 30g (Dietary Fiber 1g) Protein 19g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 319
Calories from Fat: 98

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