During the weekend my husband decided to cook up this MASSIVE pork tenderloin (with a meat tenderizer and garlic powder rub) we had taking up prized space in our freezer. We had at least half of it left over, and I had no idea what to do with it. I don't repurpose leftovers.... ever. In my mind, the point of leftovers is so you don't have to do anything except nuke them and serve. There wasn't really anything helpful online for ideas except throw the leftovers into a pork fried rice. Sigh. So, I decided to start playing around in the kitchen. The goal was to create something new from something already made without drying it out. Pork is sensitive that way. What resulted? A fried pork loin and sauteed veggie fajita which is perfect for this month's Blogger Recipe Challenge - Farmer's Market. My step-daughter described them as being, "Better than Taco Bell", and my husband RAVED about them telling me that he has tried several tacos/fajitas from food trucks in downtown DC and mine kicked their asses. "I would definitely pay money for these." *Squeee!* (Well, technically you did dear, but that's beside the point.)
Ingredients (Makes Approx. 6-8):
- 6 to 8 - Tortillas
- 1 to 1.5lbs - Cooked Pork Loin
- 1 - Zucchini
- 8oz - White Button Mushrooms
- 1 - Yellow Pepper
- 1 to 2 - Avocados
- 1 - Small Yellow Onion
- Taco Cheese
- Sour Cream
- 1 Can - Rotel
- 2 Cups - Chicken Broth
- Garlic Powder To Taste
- 1/8 Cup - Hot Sauce
- 4 - Garlic Cloves (Sliced in half lengthwise)
- 2 to 4 TBSP - Salted Butter
- Flour for coating pork strips
- Olive Oil for Sauteeing Veggies
- Salt & Pepper to Taste
- Slice pork tenderloin into 1/2 inch thick slices.
- Combine chicken broth, sliced garlic cloves, can of Rotel, and hot sauce in a large ziploc bag along with the meat and allow to marinate 4-6 hours. Test your marinade before putting it into the fridge and adjust flavoring to suit your preferences.
- When ready to cook, remove pork from bag (save the broth and Rotel), and slice into strips and lightly coat with flour.
- Heat a large skillet over high heat with 2 TBSP of butter (you can add more if necessary). Allow to melt, and then add the pork.
- Cook until outside has started to brown and meat has been reheated all the way through.
- Scoop out tomatoes/chili (the Rotel) from the bag and add it to the pan along with a little of the broth marinade. You don't want it to get soupy, so add a little at a time. Let it absorb and cook off before adding more. Total I used about half of what was used to marinate.
- While cooking the pork on a separate burner (or afterwards and you can let the pork rest while covered in the microwave), slice up yellow pepper, mushrooms, onion, and zucchini, and add to a heated skillet with 1-2 TBSP of Olive Oil.
- Season with garlic powder and salt.
- Saute veggies over medium heat until juices begin to release and then cover (stirring occasionally) until desired tenderness has been reached and remove from heat. 8-12 minutes.
- While veggies are finishing up over low heat warm your tortillas in a skillet. Flip when tortilla begins to bubble. Approximately 30-60 seconds on each side depending on how warm/soft you like them.
- Immediately serve with a layer of mashed avocado, pork, veggies, taco cheese, and sour cream.
- June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta
- June: Farmer’s Market Challenge – Curried Potato Salad & Epicurean Non-Slip Cutting Board Review
- June: Farmer’s Market Challenge – Grilled Hot Lime Chicken Thighs
- March: Green Challenge – Crock Pot Guinness Pulled Pork
- Pork Chomps – FREE Dog Treat Sample