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RECIPE
18 INGREDIENTS13 STEPS1HR 40MIN

Chipotle Pork Tenderloin & Butternut Squash Tacos

4.5
4 Ratings

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Spicy chipotle-laced pork topped with tender roasted butternut squash, fresh cilantro and crumbled queso fresco is an unexpected, yet genius combo.
1HR 40MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 Tbsp
1/2 Tbsp
Ground Cumin
2 Tbsp
1/2
Large  Yellow Onion , minced
2 cloves
Garlic , minced
1
Lime , juiced
1 1/2 Tbsp
3/4 cup
Low-Sodium Chicken Stock
1/2 tsp
Ground Cinnamon
8
or Corn Tortillas
1 bunch
Fresh Cilantro , chopped
1 cup
Queso Fresco , crumbled
to taste

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Nutrition Per Serving

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CALORIES
597
FAT
28.6 g
PROTEIN
50.1 g
CARBS
34.2 g

Cooking Instructions

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Step 1
Preheat your oven to 375 degrees F (190 degrees C). Cut the Pork Tenderloin (1.5 pound) into 3-inch pieces.
Step 2
In a medium bowl, combine the Salt (1 1/2 teaspoon), Ground Cumin (1 1/2 teaspoon), and Chipotle Chili Powder (2 teaspoon). Add the pieces of pork tenderloin and toss, making sure each piece is well coated in the spice mixture. Cover and refrigerate.
Step 3
Mince the Yellow Onion (1/2) and Garlic (2 clove). Chop Chipotle Peppers in Adobo Sauce (1) and the Butternut Squash (3 cup) into ¾-inch cubes. Juice the Lime (1).
Step 4
In a Dutch oven or large saucepan, heat 1 tablespoon of Olive Oil (1 tablespoon). When hot, add the onions and garlic and sauté for 3 minutes until the onions become translucent and the garlic is fragrant.
Step 5
Add the chopped chipotle pepper, adobo sauce, lime juice, Honey (1 1/2 tablespoon), Canned Tomato Purée (3/4 cup) and Low-Sodium Chicken Stock (3/4 cup), and bring the mixture to a boil.
Step 6
When boiling, add the spice rubbed pork to the sauce and lower to a simmer. Cover and simmer for 1 hour.
Step 7
Line a baking sheet with parchment or tinfoil and spray it with cooking spray. Briefly set aside. Place the cubed butternut squash in a medium bowl. Add 1 tablespoon of Olive Oil (1 tablespoon) and the Ground Cinnamon (1/2 teaspoon) and toss to coat.
Step 8
Arrange the butternut squash in a single layer on the prepared baking sheet. 20 minutes before your pork is done, transfer the butternut squash to the oven and bake for 30 minutes, turning halfway through, until the cubes are very tender.
Step 9
After 1 hour, use a slotted spoon or tongs to remove your cooked pork from the sauce and place it on a cutting board. Leave the sauce simmering uncovered while you pull your pork.
Step 10
Using 2 forks, pull, that means shred, your pork.
Step 11
Return the shredded pork to the sauce and continue cooking uncovered for about five minutes until the sauce has thickened.
Step 12
Prepare your garnishes. Chop the Fresh Cilantro (1 bunch). Crumble the Queso Fresco (1 cup). Cut the Lime (to taste) into wedges. Also, microwave your Small Flour Tortilla (8) for about 15-20 seconds just before serving.
Step 13
Top each tortilla with your chipotle pork and butternut squash. Garnish with fresh cilantro, a generous sprinkling of queso fresco, and fresh lime wedges. Enjoy!

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Nutrition Per Serving
Calories
597
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
11.2 g
56%
Trans Fat
0.6 g
--
Cholesterol
152.5 mg
51%
Carbohydrates
34.2 g
12%
Fiber
5.1 g
18%
Sugars
15.6 g
--
Protein
50.1 g
100%
Sodium
1562.3 mg
68%
Vitamin D
2.2 µg
11%
Calcium
453.7 mg
35%
Iron
3.5 mg
19%
Potassium
1401.6 mg
30%
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