Smoky Mexican Pork Stir Fry
Recipe courtesy of the National Pork Board
Preparation facts
Yield: 4 servings
Ingredients
1 small pork tenderloin (about 12 ounces)
4 slices bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrate in
warm water if dried), chopped
1 Tbs vegetable oil
1 tsp ground cumin
1 tsp dried oregano
2 cloves garlic, crushed
1 red or green bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups coarsely chopped romaine or iceberg lettuce
Directions
Slice pork tenderloin in half lengthwise, and then cut crosswise
thinly. Toss pork, bacon and chipotle pieces together in small bowl, set aside. Combine oil,
cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the
bell pepper and onion, stir -fry 2-3 minutes or until crisp-tender. Remove and reserve. In
same skillet, stir-fry the pork, bacon and chile for 2-3 minutes, until pork is just done and
bacon crisp. Return the vegetables to the skillet and heat through. Serve over lettuce.
Serve with hominy or rice and a sliced orange and red onion salad.
Nutrition facts
Serving Size 1 serving
Calories 365
Calories from Fat 214 (59%)
% Daily Value*
36%Total Fat 23g
35%Saturated
Fat 7g
Polyunsaturated Fat 3.1g
Monounsaturated Fat 10.7g
33%Cholesterol 99mg
12%Sodium 298mg
18%Potassium 627mg
3%Total
Carbohydrate 8g
7%Dietary
Fiber 1.8g
Sugars 2g
Sugar Alcohols 0g
60%Protein 30g