Mexican Pork

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.

pork tenderloin

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!”

mexican pork

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.

mexican pork

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.)

mexican pork

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.

mexican pork

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.

mexican pork

Slice up yer bell peppers and yer onion.

mexican pork

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).

mexican pork

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.

mexican pork

Make a hole in the middle of the pan.

mexican pork

Throw in the veggies.

mexican pork

Give it all a stir and sauté until the veggies are tender (about 8 minutes).

mexican pork

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.

mexican pork

Once the veggies are tender, make another hole in the middle of the pan.

mexican pork

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.

mexican pork

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.

mexican pork

So, in about 30 minutes, you’ve got a healthy + yummy dinner. De nada, amigo!

pork tenderloin


Mexican Pork

1* 1-lb. pork tenderloin, trimmed of silver skin, cut into 1/2” pieces
Kosher salt
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.

Garnishes
Avocado
Sour cream
Cilantro
Red onion
Radishes
Salsa
Shredded lettuce
Tortilla strips

* 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.

Click Here for Printable Recipe: Mexican Pork

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