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Photo of Pork & Tomato Carnitas by WW

Pork & Tomato Carnitas

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Traditional carnitas can sometimes take hours to cook, but you can make our version (with pork tenderloin, onion, garlic, fresh cilantro, and diced tomatoes, and spiced with chili powder and ground cumin), in half an hour.

Ingredients

Canola oil

2 tsp

Uncooked lean pork tenderloin

1 pound(s), cut into 2-inch strips

Onion

1 medium, thinly sliced

Garlic

2 large clove(s), minced

Canned diced tomatoes

14½ oz

Red wine vinegar

1 Tbsp

Chili powder

2 tsp, regular or ancho variety

Ground cumin

1 tsp

Table salt

½ tsp

Cilantro

¼ cup(s)

Corn tortilla

8 tortilla(s), medium, 6-inches each, warmed

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork, onion, and garlic; cook, stirring, until the pork and onion begin to brown, about 10 minutes. Stir in the tomatoes, vinegar, chile powder, cumin, and salt. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Stir in the cilantro.
  2. Meanwhile, heat a medium skillet over medium-high heat. Add the tortillas, one at a time, and cook until crispy and browned in spots, about 2 minutes. Turn and crisp on the second side, about 2 minutes longer.
  3. Lay the warm tortillas out on a work surface and spoon 3/4 cup of the pork mixture along the middle of each tortilla; fold in half to enclose the filling.
  4. Yields 2 carnitas per serving.

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