The dual smoky flavors
of bacon and chipotle chile (smoked jalapeno) liven up this quick
and healthful stir-fry with pork tenderloin. The contrasts in
temperature and texture—a hot savory stir-fry over cool
crunchy lettuce—is a treat for the palate. Serve with hominy
or rice and a sliced orange and red onion salad.
Smoky Mexican
Pork Stir Fry
- 1 small pork tenderloin
(about 12 ounces)
4 slices bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrated
in warm water if dried), chopped*
- 1 tablespoon vegetable
oil
1 teaspoon ground cumin
1 teaspoon 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
- 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 to 3 minutes
or until crisp-tender. Remove and reserve.
- In same skillet, stir-fry
the pork, bacon and chile for 2 to 3 minutes, until pork is just
done and bacon crisp.
- Return the vegetables
to the skillet and heat through. Serve over lettuce.
Serves 4.
*Wear rubber gloves when
handling hot chiles.
Nutrition Facts
Calories 210 calories
Protein 22 grams
Fat 11 grams
Sodium 150 milligrams
Cholesterol 60 milligrams
Saturated Fat 3 grams
Carbohydrates 6 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
