Ingredients

1 pound pork tenderloin, trimmed and sliced

Teaspoon salt 1 / 4

1 / 8 c. teaspoon freshly ground black pepper

2 teaspoons olive oil

1 1 / 2 cup onion, thinly sliced

1 small jalapeno pepper, seeded and chopped

1 / 2 cup fat-free, less sodium chicken broth

1 / 2 cup chopped plum tomatoes

3 tablespoons chopped coriander

2 1 / 2 tablespoons fresh lime juice

8 (6 inch) flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add the pork and cook 4 minutes or until browned. Remove pork from pan and place in a bowl. Add the onion and jalapeno pepper to the skillet and cook for 5 minutes or until tender. Add the broth, reduce heat and simmer one minute, scraping pan to loosen browned bits. Add tomatoes and simmer 2 minutes. online virus scanner

Return pork and accumulated juices to pan. Stir in cilantro and lime juice, cook 1 minute or until pork is done.

Warm tortillas according to package directions. Pork mixture 1 / 2 cup spoon in each tortilla, roll.