Rule #92: Necessity breeds invention.
They say that necessity breeds invention, and well, this little dish is no exception. Wayyyyy back in the day, when Jon Boy and I were just young pups in love, we were living in Dallas when a major ice storm hit almost out of no where. We both barely made it home after work because the roads were absolutely terrible. Delivery was out of the question for dinner because everything had shut down already. So, we peeked into the fridge praying there was something in there to scrounge up for dinner. Lo-and-behold: The Sh*t Mexican Pork was born.
Okay – so I obviously didn’t name this dish that because I’m trying to act like a grown up now, but… it is… the sh*t.
You wanna know why it’s the sh*t? (I know, I can spell it out, but it’s more fun not to.) It only needs FIVE (ish) INGREDIENTS, each serving (this recipe makes 4) is 170 calories each, and it’s friggin’ delicious! It got it’s name because after his first bite, Jon Boy literally said, “Woah! This is the sh*t!”
Now then, let’s do this.
You take 1 1-lb. pork tenderloin (you can definitely use two tenderloins if you’re cooking for more than 4 or if you want heartier portions). Make sure the silver skin is trimmed off as much as you can. Dice it up into about 1/2″ pieces.
Liberally season the pork all over with Kosher salt and black pepper. (BTW – I didn’t include those in the ingredient count because well… they’re just not. Five sounds better than seven.)
Now, here are the performers in our little Mexican Pork Parade. Vegetable (or chicken) stock*, green bell, red bell, white onion, fresh salsa, and salt + peppa.
*You may not end up needing the stock depending on how thick the sauce is.
We use fresh salsa for this recipe – you can find it in your produce section near the prepared veggies and fruits. Choose whatever heat level you like. We go for the mid-level serrrrrrrrrano type. I like the fresh salsa more than the jarred because it’s a little thinner and has (as the name states) fresher ingredients.
Slice up yer bell peppers and yer onion.
Now, you have a choice here. You can either spray a large skillet or Dutch oven with cooking spray or pour in a little vegetable or canola oil. Your choice. I usually just opt for cooking spray, but for the pictures, I used a little oil. I honestly think I prefer it without the oil – fewer calories, and it all turns out just about the same.
Brown the pork on one side, flip, and brown on the other side over medium-high heat (about 3 minutes per side).
You don’t need the meat to be all the way cooked through at this point. That will happen later when we add the salsa and stock.
Make a hole in the middle of the pan.
Throw in the veggies.
Give it all a stir and sauté until the veggies are tender (about 8 minutes).
This part is totally optional, but I like to sprinkle in some Goya Adobo All Purpose Seasoning for a little flavor. If you don’t have this or don’t want to buy it, just skip this and move on down.
Once the veggies are tender, make another hole in the middle of the pan.
Throw in the salsa (carefully). Add a little stock (about 1/4 cup) to thin out the sauce. Lower the heat to low, partially cover, and simmer for about 15 minutes.
Serve over white rice or cauliflower rice with your choice of garnish. We love us some avocado, sour cream, and cilantro. You could also get down with red onion, radishes, a little shredded lettuce, and maybe even some more salsa.
So, in about 30 minutes, you’ve got a healthy + yummy dinner. De nada, amigo!
1* 1-lb. pork tenderloin, trimmed of silver skin, cut into 1/2” pieces
Freshly ground black pepper
1 white onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
A few dashes of Adobo all-purpose seasoning (optional)
1 container fresh salsa (heat level of your choice)
1/4 cup vegetable or chicken stock (optional)
Liberally season pork with Kosher salt and black pepper.
Spray a large Dutch oven or skillet with cooking spray. Over medium-high heat, brown the pork on all sides (about 3 minutes per side).
Make a hole in the middle of the pan, add in the onion and bell peppers. Sauté until veggies are tender (about 8 minutes). Sprinkle on some Adobo seasoning (optional).
Once the veggies are cooked, make another hole in the center of the pan and add in the salsa. Lower the heat to low, partially cover, and simmer for about 15 minutes or until pork is cooked through. If the sauce seems too thick, add in the stock.
Serve over white rice or cauliflower rice with your choice of garnish.
* If you want heartier portions, or if you’re cooking for more than 4, feel free to use 2 pork tenderloins. Just add in some extra salsa or stock to extend the sauce.