Just because sweater weather is here doesn't mean your fruit and vegetable choices have to be relegated to lackluster imports.
Native to North America, cranberries are an antioxidant powerhouse, and recent research suggests that a special type of carbohydrate in the pucker-worthy fruit can act like a prebiotic to sprout beneficial bacteria in our guts. Use them to breathe new life into taco night.
Pork Tacos With Cranberry Salsa
Makes 4 servings
- 3/4 lb pork tenderloin
- 2 tsp oil
- 3/4 c fresh or frozen cranberries
- 1 avocado
- 1/4 c red onion
- 1/4 c cilantro
- 1 jalapeno
- 1/2 orange
- 2 tsp honey
- 1/4 tsp salt
Slice pork tenderloin into ½-inch rounds. Heat oil in a skillet over medium-high heat. Add pork and cook until browned on the outsides and only slightly pink on the insides, about 5 minutes. In a large bowl, toss together fresh or frozen (thawed) halved cranberries, cubed avocado, diced red onion, chopped cilantro and minced jalapeno. Whisk together juice of ½ orange, honey and salt. Add orange mixture to salsa and stir to combine. To serve, place pork slices on warmed corn tortillas and top with cranberry salsa and dollops of sour cream or plain Greek yogurt.
Matthew Kadey, M.S., R.D., is an author and journalist who specializes in sports nutrition and is the recipient of the 2013 James Beard Award for Food Journalism.