Mexican Pork
This Mexican Pork Tenderloin is an easy, healthy dinner recipe that’s on the table in under 20 minutes. Full of flavor but low on calories, this is one of our go-to meals!
Ingredients
- 1 (1-lb.) pork tenderloin, trimmed of silver skin, cut into 1/2” pieces
- Kosher salt
- Freshly ground black pepper
- 2 tbs. extra-virgin olive oil
- 1 small white onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- A few dashes of Adobo all-purpose seasoning
- 1 (16-oz.) container fresh salsa heat level of your choice
- ½ cup chicken stock
Instructions
- In a large Dutch oven or skillet, bring oil to a shimmer over medium-high heat. Over medium-high heat, brown the pork on all sides (about 3 minutes per side). Remove pork to a plate and set aside.
- In the same pot, add the onion and bell peppers. Sauté until veggies are tender (about 8 minutes). Sprinkle on some Adobo seasoning.
- Once the veggies are cooked, make a hole in the center of the pan and add in the salsa and chicken stock. Lower the heat to low and add in the pork and any juices. Partially cover and simmer for about 5 minutes or until pork is cooked through.
- Serve over steamed white rice, Easy Mexican Rice (on my blog), or on its own with your choice of garnish.
Notes
Garnishes:
Diced avocado
Sour cream
Cilantro
Red onion
Radishes
Salsa
Shredded lettuce
Tortilla strips
Diced avocado
Sour cream
Cilantro
Red onion
Radishes
Salsa
Shredded lettuce
Tortilla strips
Nutrition
Serving: 1gCalories: 133kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 837mgPotassium: 498mgFiber: 4gSugar: 8gVitamin A: 1621IUVitamin C: 66mgCalcium: 46mgIron: 1mg
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Tried this recipe?Let us know your thoughts!