| |
| 1 Pound |
|
Pork tenderloin |
|
| 2 Tbs |
|
Olive oil |
|
| 1 Medium |
|
Onion, chopped |
|
| 6 Cloves |
|
Garlic, diced |
|
| 6 |
|
Jalapeño (or one small can of jalapeños) |
|
| |
| 2 |
|
Fresh skinned tomatoes (or one can of diced tomatoes) |
|
| 1 Small Can |
|
Green chili sauce |
|
|
|
Salt and pepper to taste |
|
| 1/2 Pound |
|
Tomatillos (or a can of tomatillo sauce)* |
|
|
|
|
| |
| Clean and prep pork. Heat oil over high heat in a deep pan and pan roast pork on all sides. (About 10-15 minutes) Remove pork and reduce heat. Add onion, garlic, and jalapeños to the pan and sauté until soft. Add tomatoes, green chili sauce, tomatillo sauce, salt and pepper and cook at low heat for a few minutes to blend the flavors. Dice the pork and return it back to the sauce. Reduce heat and simmer for at least 15 minutes. Enjoy! |
|
| |
| Servings: 5 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
271.50 |
|
| Calories From Fat (44%) |
|
119.68 |
|
| Calories From Protein (44%) |
|
119.51 |
|
| Calories From Carbs (12%) |
|
32.32 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 13.41g |
|
21% |
|
| Saturated Fat 3.48g |
|
17% |
|
| Monounsaturated Fat 7.12g |
|
|
|
| Polyunsaturated Fat 1.50g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 85.28mg |
|
28% |
|
| Sodium 96.82mg |
|
4% |
|
| Potassium 752.37mg |
|
21% |
|
| Carbohydrates 8.79g |
|
3% |
|
| Dietary Fiber 2.28g |
|
9% |
|
| Sugar 4.28g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 6.51g |
|
|
|
| Protein 28.45g |
|
57% |
|
| Vitamin A 412.87IU |
|
8% |
|
| Vitamin C 31.52mg |
|
53% |
|
| Calcium 23.60mg |
|
2% |
|
| Iron 1.92mg |
|
11% |
|
| Vitamin E 1.10IU |
|
11% |
|
| Thiamin 0.95mg |
|
63% |
|
| Riboflavin 0.38mg |
|
22% |
|
| Niacin 5.87mg |
|
29% |
|
| Vitamin B6 0.70mg |
|
35% |
|
| Folate 25.53µg |
|
6% |
|
| Vitamin B12 0.89µg |
|
15% |
|
| Pantothenic Acid 0.98mg |
|
10% |
|
| Phosphorus 303.87mg |
|
30% |
|
| Magnesium 51.13mg |
|
13% |
|
| Zinc 2.89mg |
|
19% |
|
| Copper 0.16mg |
|
8% |
|
| Manganese 0.23mg |
|
11% |
|
| Selenium 44.22µg |
|
63% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 166.64g |
|
|
|
|
|
| |
| Cooking Tips |
| *Reid prepares his own Tomatillo sauce. Here's how: Simmer fresh tomatillos and jalapenos in salted water for a few minutes (until the tomatillos burst). Pour the water out, and puree the peppers and tomatillos. |
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