Adapted from a recipe in Cooking Light, June 2004. It's easier to cut the pork tenderloin into thin strips if you leave the meat partially frozen. I've substituted red bell pepper for the tomato in this recipe, for color and crunch.
1 lb. pork tenderloin, trimmed and cut into thin strips 1/8 teaspoon freshly ground black pepper 2 teaspoons olive oil 1 1/2 cups thinly sliced onion 1 small jalapeno pepper, seeded and chopped 1/2 cup low-sodium chicken stock or broth 1/2 cup red bell pepper, seeded and chopped 3 tablespoons chopped cilantro 1 1/2 tablespoons fresh lime juice 8 (6-inch) flour tortillas
1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with pepper and maybe a pinch of kosher salt. Add oil to pan. Add pork and saute 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeno to pan; saute 5 minutes or until tender. Add broth; reduce heat and simmer 1 minute, scraping pan to loosen browned bits. Stir in bell pepper; simmer 2 minutes.
2. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
3. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up. Makes 4 servings of 2 tacos each.