Fajita Pork Tenderloin with Roasted Potatoes
5min
15min
1
675
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Chef's Note
This recipe is a quick and satisfying way to transform your Day 1 meal prep. Sautéing the leftover potatoes in a hot skillet helps restore their crispy texture!
Tags
Ingredients
6 oz leftover pork tenderloin
6 oz leftover potatoes
1 whole leftover bell peppers
1/4 cup raw white rice
2 tbsp salsa
Instructions
- 1
Rinse 1/4 cup of raw white rice under cold water until the water runs clear.
- 2
In a small saucepan, combine the rinsed raw white rice with 1/2 cup of water and a pinch of salt. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer for 15 minutes until the rice is tender and all water is absorbed.
- 3
While the rice cooks, slice the 6 oz of leftover pork tenderloin, 6 oz of leftover potatoes, and 1 leftover bell pepper (all reserved from Day 1) into bite-sized pieces.
- 4
Heat 1 tsp of canola oil in a medium non-stick skillet over medium-high heat.
- 5
Add the sliced leftover pork tenderloin, leftover potatoes, and leftover bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the pork is heated through and the potatoes develop a slightly crispy exterior.
- 6
Fluff the cooked white rice with a fork and transfer it to a serving bowl.
- 7
Top the rice with the hot reheated pork, potatoes, and bell peppers. Spoon 2 tbsp of salsa over the top and serve immediately.
Nutrition Information (per serving)
675
49g
76g
20g
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