Saturday, June 3, 2017

Smoky Mexican Pork Stir Fry


  • 1 Fresh Tenderloin, about 12 oz.
  • 3 lettuce, coarsely chopped
  • 4 Hickory Bacon, diced
  • 1 chipotle chile, drained; (rehydrated in warm water if dried); chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 2 cloves garlic, crushed
  • 1 red bell pepper, cut into thin strips
  • 1 small onion, cut in half and thinly sliced

Cooking Instructions

  1. Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl; set aside.
  2. Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat. Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve. Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp. Return vegetables to the skillet and heat through.
  3. Spoon meat and vegetables over bed of lettuce.

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