Picadillo Pork Burritos

• 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2/3 cup salsa or picante sauce
• 1/4 cup raisins
• 3 tablespoons slivered almonds, toasted
• 1/3 cup shredded light Mexican cheese blend (such as Sargento)
• 2 tablespoons chopped fresh cilantro
• 4 (8-inch) fat-free flour tortillas

1. Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese, and cilantro.
3. Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.

pork tenderloin, ground cumin, salt, ground cinnamon, vegetable oil, onion, garlic, salsa, raisins, slivered almonds, cheese, fresh cilantro, flour tortillas

Taken from www.myrecipes.com/recipe/picadillo-pork-burritos (may not work)