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Ingredientes
- 1Â 1/4 lb pork tenderloin cut thin strips
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1Â 1/2 c. minced onions
- 2 x bacon slices minced
- 1 Tbsp. minced seeded jalapeno chili
- 1/2 c. dry white wine
- 1 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 3/4 c. whipping cream
- 1/4 c. fresh lime juice
- 2 lrg tomatoes seeded, diced
- 1 c. minced green onions
Direcciones
- Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add in pork and saute/fry till almost cooked through, about 1 minute. Transfer to plate.
- Add in 1 1/2 c. onions, bacon and jalapeno to same skillet and saute/fry till onions are tender, about 5 min. Add in wine; cook 1 minute. Add in stock and cream and simmer till mix is reduced to 1 c., about 7 min.
- Return pork to skillet. Stir in lime juice. Add in tomatoes and saute/fry till pork is cooked through, about 1 minute longer.
- Transfer to serving dish. Sprinkle minced green onions over and serve.
- This recipe yields 4 servings.
- Comments: This is great over steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 191 | 48% |
| Total Fat 21.49g | 27% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.03g | |
| Cholesterol 128mg | 43% |
| Sodium 306mg | 13% |
| Potassium 1020mg | 29% |
| Total Carbs 13.09g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.54g | 4% |
| Protein 32.79g | 52% |
