Here's a nice way to use pork tenderloin to make a Mexican style meal in a brief time. Here's a tip: You can thaw out the corn rapidly by putting it in a colander and operating warm water over the corn.
To make this dish you will require:
olive or vegetable oil,
3/4 pound of pork tenderloin - cut into two-inch strips,
1 medium onion - cut into thin wedges,
1 tiny red bell pepper - cut into strips,
two garlic cloves - minced,
two cups frozen corn - thawed,
1 can black beans - drained and rinsed,
1 tiny zucchini - chopped and
1/two cup chunky salsa.
In a big skillet, heat 1 tablespoon of oil over medium high heat till hot. Add in the pork strips, onion, bell pepper and minced garlic. Cook and stir for 6 to 8 minutes or till the pork is no longer pink.
Stir in the corn, black beans, chopped zucchini and salsa. Cover and cook on simmer for 5 minutes, or till the zucchini is crisp and tender. Sprinkle with salt and pepper as desired.
Makes 4 servings.
Bonus Recipe: Pork with Onions and Pea Pods
For this recipe you will require: vegetable oil, 1/two pound of pork tenderloin - cut crosswise into 1/4-inch strips, orange marmalade, chili sauce, fresh snow pea pods - trimmed and 1 tiny onion - cut into rings and separated.
In a skillet, heat up 1 tablespoon of vegetable oil over medium high heat till hot.
Add in pork strips and cook, stirring continually, for 3 to 4 minutes till pork is no longer pink in color. Get rid of from skillet and cover to maintain warm.
Reduce heat to medium and combine in the very same skillet, 1/4 cup of orange marmalade, 1 tablespoon of chili sauce, 1 cup of fresh snow pea pods and onion rings. Cook and stir for 3 to 5 minutes or till the vegetables are crisp and tender. Return the pork to the pan and continue cooking and stirring for 1 to two minutes till entirely heated.
Makes two servings.
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