Smoky Mexican Pork Stir Fry
The dual smoky flavors of bacon and chipotle chile (smoked jalapeño) liven up this quick and healthful stir-fry. The contrasts in temperature and texture—a hot savory stir-fry over cool crunchy lettuce—is a treat for the palate. Serve with hominy or rice and Orange & Onion Salad.
1 small pork tenderloin (about 12 ounces)
4 slices bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped*
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, crushed
1 red or green bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups coarsely chopped romaine or iceberg lettuce
- Slice pork tenderloin in half lengthwise, and then cut crosswise thinly.
- Toss pork, bacon and chipotle pieces together in small bowl, set aside.
- Combine oil, cumin, oregano and garlic and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion, stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.
- In same skillet, stir-fry the pork, bacon and chile for 2 to 3 minutes, until pork is just done and bacon crisp.
- Return the vegetables to the skillet and heat through. Serve over lettuce.
Makes 4 servings.
*Wear rubber gloves when handling hot chiles.
Recipe and photograph provided courtesy of National Pork Board.