1 chipotle chile, drained; (rehydrated in warm water if dried); chopped
1 tablespoon vegetable oil
1 teaspoon cumin, ground
1 teaspoon oregano, dried
2 cloves garlic, crushed
1 red bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl; set aside.
Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat. Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve. Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp. Return vegetables to the skillet and heat through.
Spoon meat and vegetables over bed of lettuce.
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