Carnitas Tacos
Recipe from Diabetic Living

One of the reasons I became a chef was because I was amazed at my father's ability to prepare the perfect meal, particularly his carnitas, Traditionally, carnitas are deep fried in larda nutritionist's nightmare! Now using healthier cooking methods and healthier ingredients., my father (who now has diabetes) and I can enjoy carnitas without sacrificing the crispy outside and tender juicy inside of the pork. - Chef LaLa


Carnitas Tacos

by 1  person


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Servings: 4
Prep Time: 15 mins
Related Categories: Mexican Cuisine, Pork
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Ingredients
  • 1  1 1/4 pound 
    pork tenderloin
  • 1   
    medium orange
  • 1   teaspoon 
    garlic salt
  • 1/2  teaspoon 
    freshly ground black pepper
  • 1   tablespoon 
    canola oil
  • 12   
    6-inch corn tortillas
  • 1   recipe 
    Pico de Gallo
  •  
    Snipped fresh cilantro
  •  
    Lime wedges (optional)
  •  
Pico de Gallo
  • 1   cup 
    chopped tomatoes
  • 2   tablespoons 
    chopped red onion
  • 2   tablespoons 
    snipped fresh cilantro
  • 1   tablespoon 
    minced fresh jalapeno chile pepper**
  • 2   tablespoons 
    lime juice
  • 2   
    cloves garlic, minced (1 teaspoon)
  • 1/8  teaspoon 
    salt

Directions
1.
Preheat oven to 350 degrees F. Trim fat from pork. Juice orange over a bowl (you should have about 1/4 cup orange juice). Brush orange juice evenly onto pork tenderloin. Sprinkle with garlic salt and black pepper; set aside.
2.
In a large oven-going nonstick skillet* heat oil over medium-high heat. Add tenderloin. Cook tenderloin for 5 to 10 minutes or until golden brown on all sides, turning to brown evenly. Drain off fat.
3.
Roast tenderloin for 25 to 30 minutes or until an instant-read thermometer inserted near the center registers 155 degrees F. Remove from oven and let stand for 5 minutes before serving.
4.
Meanwhile, wrap tortillas in foil. Heat in the 350 degrees F oven about 10 minutes or until warm, turning once. Chop roasted pork or cut into bite-size strips. Serve in warm tortillas; top with Pico de Gallo and cilantro. If desired, serve with lime wedges.
Pico de Gallo
1.
In a small bowl, combine tomatoes, red onion, cilantro, jalapeno chile pepper, lime juice, garlic, and salt. Makes about 1-1/4 cups.

Tip
  • Chef Tip: The natural sugars in the orange juice help caramelize the pork, while the juice's acidity helps tenderize the meat.
Tip
  • * If your skillet has a rubber or plastic handle, do not put it in the oven. Instead, transfer the tenderloin to a baking dish and then bake it.
Tip
  • ** Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 11, chol. (mg) 92, sat. fat (g) 2, carb. (g) 38, Monosaturated fat (g) 5, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 4, pro. (g) 34, vit. A (IU) 923.21, vit. C (mg) 26.57, Thiamin (mg) 1.5, Riboflavin (mg) 0.57, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.37, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 427, Potassium (mg) 934, calcium (mg) 90.87, iron (mg) 3.06, Starch () 2.5, Lean Meat () 4, Fat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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