Dinner Tonight: Pork Tenderloin à la Mexicana Recipe

Dinner Tonight: Pork Tenderloin à la Mexicana Recipe
8 Ingredients
  • 2 large poblano chiles
  • 1 to 1 1/4 pound pork tenderloin, cut into bite-size cubes
  • 2 tablespoons vegetable or olive oil
  • 1 medium white onion, sliced 1/4 inch thick
  • 3 garlic cloves, peeled and finely chopped
  • 1 28 ounce can diced tomatoes, preferable fire roasted
  • 3/4 cups beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce
  • 1 large branch fresh epazote or 1/2 cup chopped cilantro
Nutrition
308
15% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

18% 12

Saturated

13% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

7% 22

Carbs (net)

- 18

Fiber

18% 5

Sugars

- 13

Sugars, added

- 0

Protein

58% 29

Cholesterol

28% 83

Sodium

25% 595

Calcium

14% 142

Magnesium

17% 69

Potassium

30% 1415

Iron

30% 5

Zinc

26% 3

Phosphorus

57% 396

Vitamin A

6% 57

Vitamin C

74% 67

Thiamin (B1)

205% 2

Riboflavin (B2)

49% 1

Niacin (B3)

66% 11

Vitamin B6

105% 1

Folate equivalent (total)

8% 31

Folate (food)

- 31

Folic acid

- 0

Vitamin B12

28% 1

Vitamin D

85% 13

Vitamin E

18% 3

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 370
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