Here’s a nice way to use pork tenderloin to make a Mexican style meal in a short time. Here’s a tip: You can thaw out the corn quickly by putting it in a colander and running warm water over the corn.
To make this dish you’ll need:
olive or vegetable oil,
3/4 pound of pork tenderloin – cut into 2-inch strips,
1 medium onion – cut into thin wedges,
1 small red bell pepper – cut into strips,
2 garlic cloves – minced,
2 cups frozen corn – thawed,
1 can black beans – drained and rinsed,
1 small zucchini – chopped and
1/2 cup chunky salsa.
In a large skillet, heat 1 tablespoon of oil over medium high heat until hot. Add in the pork strips, onion, bell pepper and minced garlic. Cook and stir for 6 to 8 minutes or until the pork is no longer pink.
Stir in the corn, black beans, chopped zucchini and salsa. Cover and cook on simmer for 5 minutes, or until the zucchini is crisp and tender. Sprinkle with salt and pepper as desired.
Makes 4 servings.
Bonus Recipe: Pork with Onions and Pea Pods
For this recipe you’ll need: vegetable oil, 1/2 pound of pork tenderloin – cut crosswise into 1/4-inch strips, orange marmalade, chili sauce, fresh snow pea pods – trimmed and 1 small onion – cut into rings and separated.
In a skillet, heat up 1 tablespoon of vegetable oil over medium high heat until hot.
Add in pork strips and cook, stirring constantly, for 3 to 4 minutes until pork is no longer pink in color. Remove from skillet and cover to keep warm.
Reduce heat to medium and combine in the same skillet, 1/4 cup of orange marmalade, 1 tablespoon of chili sauce, 1 cup of fresh snow pea pods and onion rings. Cook and stir for 3 to 5 minutes or until the vegetables are crisp and tender. Return the pork to the pan and continue cooking and stirring for 1 to 2 minutes until completely heated.
Makes 2 servings.