Zest lemon using Microplane® Adjustable Fine Grater to measure 1 tsp. Juice lemon to measure 2 tbsp. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1/2-in. pieces. Combine lemon zest, juice, carrot, cabbage, onion, cilantro and salt in Stainless (4-qt.) Mixing Bowl; mix well and set aside.
Combine tomato paste, rub and water in Small Batter Bowl; mix well. Trim fat and silver skin from pork. Place pork in Deep Covered Baker and coat with tomato paste mixture. Microwave, covered, on HIGH 10-13 minutes or until internal temperature reaches 160ºF (71ºC) . Let stand 5 minutes. Shred pork in baker using Hold ‘N Slice® and a fork.
Meanwhile, heat tostada shells according to package instructions, if desired. Spread beans over tostada shells. Top with pork and cabbage slaw.
Calories 420, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 100 mg, Carbohydrate 41 g, Protein 40 g, Sodium 1030 mg, Fiber 8 g
2 starch, 2 vegetable, 4 low-fat meat (2 carb)
To shred cooked tenderloin, hold the tenderloin steady with Hold ‘N Slice®. Pull a fork through one end of the tenderloin using short strokes.
If desired, 2 tbsp chopped canned chipotle chilis in adobo sauce and 1/2 tsp salt can be substituted for the Chipotle Rub.
To bake in a conventional oven, preheat oven to 350°F. Prepare ingredients as directed in Step 1. Prepare pork as directed in Step 2. Bake, covered, 23-25 minutes. Proceed as recipe directs.
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