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 running warm water more than the corn.
To make this dish you will require:
olive or vegetable oil,
three/four pound of pork tenderloin - cut into two-inch strips,
1 medium onion - cut into thin wedges,
1 modest red bell pepper - cut into strips,
two garlic cloves - minced,
two cups frozen corn - thawed,
1 can black beans - drained and rinsed,
1 modest zucchini - chopped and
1/two cup chunky salsa.
In a massive skillet, heat 1 tablespoon of oil more than medium high heat until hot. Add in the pork strips, onion, bell pepper and minced garlic. Cook and stir for 6 to 8 minutes or until the pork is no longer pink.
Stir in the corn, black beans, chopped zucchini and salsa. Cover and cook on simmer for five minutes, or until the zucchini is crisp and tender. Sprinkle with salt and pepper as desired.
Makes four 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/four-inch strips, orange marmalade, chili sauce, fresh snow pea pods - trimmed and 1 modest onion - cut into rings and separated.
In a skillet, heat up 1 tablespoon of vegetable oil more than medium high heat until hot.
Add in pork strips and cook, stirring continuously, for three to four minutes until pork is no longer pink in color. Get rid of from skillet and cover to preserve warm.
Lower heat to medium and combine in the very same skillet, 1/four cup of orange marmalade, 1 tablespoon of chili sauce, 1 cup of fresh snow pea pods and onion rings. Cook and stir for three to five minutes or until the vegetables are crisp and tender. Return the pork to the pan and continue cooking and stirring for 1 to two minutes until entirely heated.
Makes two servings.
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