Cooking fresh is always better. And here is one way to improve the typical homemade taco — by serving homemade pork carnitas dressed with avocado lime aioli.
Mary Ross from SelectHealth shares how to cook healthier versions of our favorite meals.
For more health tips visit www.selecthealth.org.
Pork Carnitas with Pico de Gallo and Avocado Lime Aioli
1 pork tenderloin, (approximately 1 to 1 ½ lb.) rinsed and patted dry
1 sheet of aluminum foil large enough to wrap tenderloin
½ tbsp. extra-virgin olive oil
1 large clove garlic, pressed or minced
1 tbsp. garlic powder
1 tbsp. fresh thyme (1 tsp. dried)
½ tsp. salt
¼ tsp. ground black pepper
2 to 3 tbsp. lime juice (½ of a whole lime.)
16 to 24 small corn tortillas
Pico de Gallo or choice of fresh salsa
Avocado Lime Aioli
Mix garlic powder together with thyme, salt, and pepper, and set aside. If grilling, spray grill with nonstick cooking spray
and heat to medium high. If roasting, preheat oven to 400 F.
Place tenderloin on foil. Rub olive and fresh garlic evenly over tenderloin, followed by seasonings. Squeeze lime juice over meat and wrap into a tight package. Roast or grill meat for 25 minutes or until meat thermometer reads 150 F. If finishing on grill, remove tenderloin from foil, saving juices. If finishing tenderloin in oven, continue to roast until meat thermometer reads 160 F.
Grill tenderloin 3 to 4 minutes on each side, brushing liberally with saved juices, until meat thermometer reads 160 F. Remove from heat and allow meat to cool, then shred or chop into bite-size pieces. Transfer meat and any remaining juices to a covered pan to keep warm until ready to use.
Preheat a frying pan on medium heat. Place 1 to 2 tortillas in pan and warm 30 to 60 seconds per side. Place tortillas in a covered container to keep warm until ready to serve. You can also warm 2 to 3 tortillas in a microwave for 30 seconds.
To make carnitas, use 2 tortillas, layer one on top of the other and fill with 2 oz. (½ cup) pork then top with 1 to 2 tbsp.
Pico de Gallo and 1 tbsp. Avocado Lime Aioli.
Pico De Gallo
2 cups tomato, diced
½ cup chopped red or yellow onion
1 to 2 cloves garlic, pressed or minced
½ tsp. or to taste red or green jalapeño pepper, minced
¼ cup cilantro, chopped (optional)
¼ tsp. salt
2 tsp. lime or lemon juice
Combine all ingredients together in a bowl; mix well. Serve at room temperature or chilled.
Avocado Lime Aioli
½ cup reduced fat mayonnaise
½ of a large, ripe avocado
1 clove garlic, pressed or minced
2 tbsp. lime juice
On low speed, blend or process all ingredients together until smooth, cover and set aside. Serve cold or at room temperature.