This is a great way to use up leftover pork, and it's a tasty dish.
Servings: 2
1/2 Pound Pork Tenderloin, trimmed and cut into thin strips
1/2 Teaspoon Cumin
1/2 Teaspoon Chili Powder
1/4 Teaspoon Sea Salt
1/8 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Olive Oil (for Phase 3 Only)
3 Cloves Garlic, minced
3/4 Cup Diced Onion
1/2 Small Jalapeño Pepper, seeded and chopped
1/4 Cup Fat-free, less-sodium chicken broth
1/4 Cup Halved Grape Tomatoes, plus more for serving
1/4 Cup Chopped Cilantro
1 1/4 Tablespoons Fresh Lime Juice
2 6 Inch Sprouted-grain Tortillas (for Phase 1 or 3, or spelt or brown rice tortillas for Phase 1), or serve this over a salad for Phase 2
- Heat a large nonstick skillet over medium-high heat.
- If using raw pork, sprinkle the pork with the cumin, chili powder, salt, and black pepper.
- Phase 3 only: Add 2 teaspoons olive oil to the pan).
- Add the pork, and sauté 4 minutes or until browned.
- Transfer the pork to a bowl.
- If using leftover pork, sprinkle the garlic, onion, and jalapeño with the cumin, chili powder, salt, and black pepper.
- Add the onion, garlic and jalapeño to pan; sauté 3 minutes or until crisp-tender.
- Add the broth, reduce the heat, and simmer 1 minute, scraping the pan to loosen browned bits.
- Return the pork and accumulated juices to pan.
- Stir in the lime juice and cook 1 minute more.
- Take the pan off th eheat and stir in halved tomatoes and 3 tablespoons of the cilantro.
- Heat the tortillas according to package directions.
- Divide the pork mixture among the tortillas, top with extra tomatoes and the rest of the cilantro, and roll up
Notes:
For Phase 1, just skip the oil. For Phase 2, skip the oil and serve over a salad.
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