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Post by Rita on Dec 30, 2010 13:09:49 GMT -6
A great way to use up pork roast Servings: 6 • 1 1/4 pounds lean boneless pork top loin, trimmed • Zest and juice of 1 lime • 3 cloves garlic, minced • 1/2 teaspoon kosher salt • 1/4 teaspoon cayenne pepper • 1/4 teaspoon fresh ground black pepper • 6 teaspoons vegetable oil, divided • 3 large bell peppers (red, yellow & green), cut into ½ inch thick strips * • 1 large onion, cut into ½ inch slices • 1 to 2 jalapeño peppers, seeded and cut into thin strips • 1 cup loosely packed cilantro leaves, tough stems discarded • 12 - 6 inch fat-free flour tortillas, warmed Slice pork into long, ½ inch thick strips. Place in a bowl with zest, half the lime juice, garlic, salt, cayenne, black pepper, and 2 teaspoons oil; toss to coat. Marinate at room temperature 20 minutes or longer in refrigerator. Heat 2 teaspoons oil in a wok (or 12-inch nonstick skillet) over medium - high heat. Add bell peppers, onion, and jalapeño; stir-fry until onions and peppers are soft and slightly charred, 6 to 8 minutes. Transfer to a metal bowl and toss with cilantro and remaining lime juice; cover with foil and keep warm. Return wok to medium-high heat. Add the remaining 2 teaspoons oil and the pork; stir-fry until meat is seared and cooked through, 3 to 4 minutes. Place pork in warmed tortillas and top with vegetables. Serve with your favorite pico de gallo and wedges of lime if desired. * Can also use a mixture of poblano peppers and bell peppers for a little extra kick.
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