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Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.

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  • Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.

  • Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

Cook's Note:

Corn oil can be used in place of vegetable oil.

Start with 1 jalapeno pepper and increase if you need more heat.

Vegetables can be chopped while pork is marinating.

Nutrition Facts

182 calories; protein 18.9g; carbohydrates 5.4g; fat 9.6g; cholesterol 48.9mg; sodium 117.7mg. Full Nutrition
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