Simple guacamole is the perfect complement to juicy pork tenderloin and crunchy slaw. To make the guacamole in advance, leave the pit in with the mashed avocado and place plastic wrap directly on the surface to prevent browning; remove the pit right before serving.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Cabbage Slaw:
Guacamole:
Method
In bowl, mix together paprika, chili powder and coriander; rub all over pork. Line baking sheet with foil; grease foil. Add pork and bake in 400?F (200?C) oven, turning once, until juices run clear when pork is pierced and instant-read thermometer registers 160?F (71?C), about 20 minutes. Tent with foil and let stand for 10 minutes; cut into 1/2-inch (1 cm) thick slices.Cabbage Slaw: Meanwhile, toss together cabbage, yogurt, lime juice, honey, vinegar, salt and pepper. Set aside.
Guacamole: In bowl and using fork, mash avocado with lime juice until smooth. Stir in pepper, salt, paprika and garlic. Set aside.
Heat tortillas according to package directions. Divide pork among tortillas; top each with guacamole, cabbage slaw and cilantro.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 578 mg
- Sugars 6 g
- Protein 36 g
- Calories 451.0
- Total fat 16 g
- Potassium 1043 mg
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 40 g
%RDI
- Iron 22.0
- Folate 39.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 53.0
