Fajita Pork Tenderloin with Roasted Potatoes
5min
8min
1
675
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Chef's Note
This quick skillet scramble is the ultimate way to breathe new life into your Day 1 meal prep. Adding sweet corn and fresh lime juice adds a burst of sweetness and acidity that balances the smoky fajita seasoning perfectly.
Tags
Ingredients
6 oz leftover pork tenderloin, diced
6 oz leftover potatoes, cubed
1 whole leftover bell peppers, sliced
1 cup canned sweet corn
1 tsp olive oil
1 whole lime
1 sprig fresh cilantro
2 tbsp salsa
Instructions
- 1
Wash 1 fresh lime and cut it in half. Squeeze one half to yield 1 tbsp of fresh lime juice.
- 2
Wash 1 sprig of fresh cilantro and finely chop the leaves to yield 1 tbsp.
- 3
Open 1 can of sweet corn, drain the liquid thoroughly, and measure out 1 cup of corn.
- 4
Heat 1 tsp of olive oil in a medium non-stick skillet over medium-high heat.
- 5
Add 6 oz of leftover roasted potatoes and 1 leftover sliced bell pepper (reserved from Day 1) to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until they start to get hot and slightly crispy.
- 6
Add 6 oz of leftover diced pork tenderloin (reserved from Day 1) and 1 cup of drained sweet corn to the skillet. Cook for an additional 3 to 4 minutes, tossing frequently, until the pork is thoroughly heated through and the corn is warm.
- 7
Remove the skillet from the heat. Drizzle 1 tbsp of fresh lime juice over the mixture and toss to combine.
- 8
Transfer the warm fajita pork, potato, and corn mixture to a plate. Spoon 2 tbsp of salsa over the top and garnish with 1 tbsp of chopped fresh cilantro before serving.
Nutrition Information (per serving)
675
49g
76g
20g
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