INGREDIENTS
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1 (1-pound) pork tenderloin, trimmed
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1 1/2 teaspoons finely grated lime rind
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1 tablespoon fresh lime juice
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2 teaspoons minced fresh oregano
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1 teaspoon brown sugar
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2 teaspoons chopped chipotle chile in adobo sauce
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2 teaspoons bottled minced garlic
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1/4 teaspoon salt
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Cooking spray
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1 cup thinly sliced shallots
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2 teaspoons olive oil
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8 (6-inch) corn tortillas
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1/4 cup reduced-fat sour cream
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Chopped cilantro (optional)