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Fajita Pork Tenderloin with Roasted Potatoes

Fajita Pork Tenderloin with Roasted Potatoes

Dinner
Prep Time
5min
Cook Time
8min
Servings
1
Calories
675
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Chef's Note

Using a skillet to reheat your Day 1 leftovers is much better than the microwave! It helps recrisp the potatoes and prevents the lean pork tenderloin from becoming rubbery.

Tags
pork
potatoes
mexican
reheated
high-protein
easy
quick
leftovers
Ingredients

  • 5.5 oz leftover pork tenderloin, diced

  • 7.5 oz leftover roasted potatoes, cubed

  • 1 whole leftover roasted bell peppers, sliced

  • 1/3 cup canned black beans

  • 1/2 whole lime

  • 1/2 tsp canola oil

  • 1 tbsp fresh cilantro

Instructions
  • 1

    Place 1/3 cup of canned black beans in a fine-mesh strainer, rinse under cold water, and drain thoroughly.

  • 2

    Finely chop 1 tbsp of fresh cilantro and cut 1 fresh lime in half.

  • 3

    Heat 1/2 tsp of canola oil in a medium non-stick skillet over medium-high heat, swirling to coat the pan.

  • 4

    Add 7.5 oz of leftover roasted potatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the edges start to crisp up.

  • 5

    Lower the heat to medium, then add 5.5 oz of leftover pork tenderloin, 1 sliced leftover roasted bell pepper, and 1/3 cup of rinsed black beans to the skillet.

  • 6

    Toss the mixture continuously for 3 to 4 minutes until the pork, peppers, and beans are heated completely through.

  • 7

    Transfer the mixture to a plate, squeeze the juice of 1/2 fresh lime over the top, and garnish with 1 tbsp of chopped fresh cilantro.

Nutrition Information (per serving)
675
Calories
49g
Protein
76g
Carbs
20g
Fat
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