Fajita Pork Tenderloin with Roasted Potatoes
5min
7min
1
675
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Chef's Note
Reheating your meal-prepped pork and potatoes in a dry skillet is the secret to restoring that fresh-cooked texture! The residual oils from Day 1 will help crisp up the potatoes without needing any extra added fat.
Tags
Ingredients
6 oz leftover fajita pork tenderloin, diced
6 oz leftover roasted potatoes
1 whole leftover roasted bell peppers
2 tbsp fresh cilantro
1/2 piece lime
Instructions
- 1
Wash 2 tbsp of fresh cilantro under cold running water, pat dry, and finely chop.
- 2
Slice 1/2 of a fresh lime into a wedge and set aside.
- 3
Place a non-stick skillet over medium-high heat. Do not add oil, as the leftovers contain residual oils from the initial roast on Day 1.
- 4
Add 6 oz of leftover roasted potatoes, 1 sliced leftover roasted bell pepper, and 6 oz of diced leftover fajita pork tenderloin to the hot skillet.
- 5
Sauté the mixture for 5 to 7 minutes, tossing occasionally, until the pork is heated through and the potatoes regain a slightly crispy exterior.
- 6
Transfer the reheated pork, potatoes, and peppers to a serving plate.
- 7
Garnish with the 2 tbsp of chopped fresh cilantro and squeeze the juice from the 1/2 lime wedge over the entire dish before serving.
Nutrition Information (per serving)
675
49g
76g
20g
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