Bonus Recipes for Grilled Pork Tenderloin with Onions and Peppers

Tex Mex Salad

4 SERVINGS

Remove the pork and peppers from the refrigerator when you start making the salad so they're not ice cold when you serve. This dressing would also be good tossed with broccoli or cabbage slaw mix. 

INGREDIENTS

  • 2 small avocados, halved, seeded, and diced 
  • Juice of 2 limes
  • 1 cup fresh cilantro leaves 
  • 3 tablespoons mayonnaise, full fat sour cream, or Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and hot sauce, to taste 
  • 1 (5 ounce) bag baby spinach (about 5 cups)
  • 1 leftover pork tenderloin, thinly sliced
  • 1 1/2 cups leftover peppers and onions, coarsely chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup frozen fire roasted or regular corn kernels, cooked and drained
  • 1 cup grated cheddar
  • 10 tortilla chips

DIRECTIONS

  1. In a mini food processor or a blender, combine 1/2 of one of the avocados, the lime juice, cilantro, mayo or sour cream, olive oil, 1/2 teaspoon salt, and several dashes of hot sauce. Blend until smooth.

  2. Drizzle in 2 tablespoons water and process until smooth. Add up to 2 tablespoons more water until you have a thick but pourable dressing.

  3. Spread the baby spinach into a large, wide salad bowl or individual bowls or plates. Top with the pork, peppers, remaining diced avocado, corn, and tomatoes.

  4. Sprinkle with the cheddar and crumble the tortilla chips over top. Drizzle with the dressing and serve. 

Approximately 26 grams carbs per serving (1/4 of the salad)

Pork Fajitas

4 SERVINGS

To avoid over indulging on tortillas, I limit this recipe to 2 mini (4 ½ inch) corn tortillas per serving then pile on the saucy fajitas for a knife and fork style fajita. The mini corn tortillas are only 6 grams of carbs each. You can also skip them altogether and just enjoy the fajitas and sauce on their own as a quick stew.

Pickled jalapeños (mild or hot) are a great low carb seasoning. They add a bit of heat and acidity and keep in the refrigerator for months. The brine can be used in place of vinegar in various recipes and dressings for a little kick.

INGREDIENTS

  • 1 leftover pork tenderloin
  • 1 1/2 cups leftover peppers and onions
  • 2 tablespoons extra virgin olive oil 
  • 1 tablespoon pickled jalapeños, chopped, plus 2 tablespoons brine 
  • 1 tablespoon tomato paste
  • 3/4 cup pico de gallo or other tomato salsa
  • Kosher salt
  • 8 mini (4 1/2 “ diameter) corn tortillas 
  • 1/4 cup prepared guacamole (or diced avocado) 
  • 1 cup fresh cilantro leaves (optional)

DIRECTIONS

  1. Thinly slice the pork, then cut into strips. Coarsely chop the peppers and onions.

  2. Heat a large skillet over medium high heat. Add the olive oil. When the oil is hot, add the jalapeños and let sizzle a minute, then stir in the tomato paste.

  3. Add the pork and vegetables, and toss to coat in the oil.

  4. Add the salsa, jalapeño brine and 1/3 cup water. Bring to a brisk simmer and cook until pork and vegetables are just heated through and the sauce has thickened, about 2 to 3 minutes.

  5. Wrap the tortillas in a damp paper towel and microwave until hot, about 30 seconds.

  6. Arrange the tortillas on plates, top with the pork mixture, then dollops of guacamole. Scatter cilantro over top, if desired. 

Approximately 30 grams carbs per serving (2 mini tortillas with 1/4 fajita mixture and 1 tablespoon guacamole)