I recently bought several pounds of pork loin at Hy-Vee when it was on sale, and I have been trying to figure out interesting ways to prepare it (other than putting it in a crock pot, which is what I usually do because I’m lazy).
This was really tasty, but it turned out a little spicy for Manimal. The kid still ate it, so it must not have been that bad. Surprisingly, his favorite part of the meal wasn’t the meat, which he usually gobbles; it was the green peppers and onions — which he usually hates. So that is saying something!
- 1 lb pork loin, trimmed and cubed (mine was slightly frozen, so it was easy to do this)
- salt and pepper
- 1 tsp oil (I used canola)
- 1/2 onion sliced large onion
- 1 green bell pepper, seeded and sliced into “fajita” strips
- 1 cup allergy-friendly broth (store-bought or make your own)
- 1 Tbl sp dried cilantro (use fresh if you have it!)
- 1 Tbl Sp Lime juice
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- taco shells/tortilla shells (I used Mission 6-inch corn tortillas)
Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to the pan and saute the pork for around 4 minutes until it is golden brown. Remove the pork from the pan and set aside. Saute the onions and bell peppers in the same pan for 1-2 minutes. Stir in the broth, cumin, crushed red pepper, lime juice and cilantro. Turn down the heat and let simmer ’til the broth cooks out (10 minutes or so).
Eat in a taco shell of your choice. The hubs and I ate ours in hard-shelled tacos (fewer calories), but Lil Z and Manimal had theirs in deep-fried corn tortillas. I know a lot of people (mid-westerners who don’t have a mom who grew up in Southern California) who don’t know the proper way to prepare a corn tortilla. If this is you, feel free to follow this link to find out how to fry a corn-tortilla taco so it tastes good!