Ingredients
1 tablespoon canola oil1 pound thin boneless pork loin chops (1/2 inch thick), cut into strips1/2 cup reduced-sodium teriyaki sauce3 garlic cloves, minced1 teaspoon onion powder4 flour tortillas (8 inches)2 cups shredded romaine1 can (11 ounces) mandarin oranges, drained1/2 cup french-fried onions
Preparation
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 4-5 minutes. Add teriyaki sauce, garlic and onion powder; cook 3 minutes longer, stirring occasionally.
Using tongs, place about 2/3 cup pork mixture down center of each tortilla. Top with romaine, oranges and onions. Serve immediately. If desired, serve with remaining pan sauce.
