Smokey Pork Tenderloin Tacos
Any day is a taco day!! These Smokey Pork Tenderloin Tacos are a special treat for a weekend meal. You can even double up the recipe and prep your meals for the week to come. Don’t forget to add the fresh salsa verde and a squeeze of lime for extra flavor.
Ingredients
Rub Ingredients
- 1 tbsp chili powder
- 1 tbsp sugar
- 1/2 tbsp paprika
- 1/2 tbsp white pepper
- 1 tsp black pepper
Taco Ingredients
- 1 pork tenderloin about 2-3 lbs
- 8 corn tortillas
- 2 avocados pitted and thinly sliced
- 1/2 cup salsa
- 8 sprigs cilantro finely chopped, about 2 tbsp
Servings:
Units:
Instructions
- Preheat oven to 325°F degrees.
- Pat tenderloin dry with paper towel.
- Put meat into bowl, rolling it in the Rub mixture until it is coated evenly.
- Cover the meat with wax paper or plastic wrap and let sit at room temperature for 10 minutes, no longer
- Place the meat in heavy duty aluminum foil and fold foil to make a sealed pouch.
- Place tenderloin in baking dish or pan and put into oven.
- Bake for 2 hours or until it shreds with a fork.
- Transfer meat to a serving dish and let rest for 5 minutes.
- Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
- Shred with fork or slice tenderloin into very thin pieces and serve hot with warm tortillas, avocados, salsa, and cilantro in separate bowls so all family members can make their own tacos
Recipe Notes
Chocolate Pomegranate Brownies
Lightened Up Carrot Cake Bars
Carrot cake just feels right for a spring gathering!
Need help measuring? Refer back to one of our earlier posts about Measuring Basics
Ingredients
Fluffy Cream Cheese Frosting
- 1/2 cup frozen light whipped topping thawed
- 4 oz reduced-fat cream cheese softened
- 1/2 cup low fat vanilla yogurt
Servings:
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Instructions
Bars
- Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
- In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt.
- Add shredded carrot, 1/2 cup of the nuts, the eggs, oil, and milk
- Stir just until combined. Spread mixture evenly in the prepared pan.
- Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
- Using the edges of the foil, lift the uncut bars out of the pan.
- Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
Fluffy Cream Cheese Frosting
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Recipe Notes
Source: Better Homes and Gardens Diabetic Living Online
Pizza Salad
Looking for a healthier way to eat your pizza? Try this easy to through together pizza salad that adults and kids will both love.
Ingredients
- 1 8 ounce can unsalted tomato sauce
- 1 tablespoon olive oil
- 1/4 cup white vinegar
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1 head romaine lettuce washed and torn into bite size pieces
- 3/4 cup shredded or grated reduced-fat mozzarella cheese
- 1 cup cherry tomatoes washed
- 2 ounces pepperoni slices, reduced fat cut in halves
Servings:
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Instructions
- Combine tomato sauce, oil, vinegar, sugar, oregano and garlic powder in a container with tight fitting lid.
- Cover and shake dressing until well-blended.
- In a large bowl, toss lettuce with cheese, tomatoes, and pepperoni.
- Serve with dressing and optional pizza toppings of choice.
Recipe Notes
