Directions:
- Season the pork tenderloin pieces with salt and pepper.
- Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center.
- Remove the pork from the pan and set aside.
- Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes.
- Add the enchilada sauce and water; bring to a simmer.
- Add the beans and the liquid, let cook for 10 minutes.
- Add the pork back to the pan and let simmer until the pork is cooked to medium.
- Serve with corn tortillas and fresh tomato salsa, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.09 Kcal (520 kJ) | ||
| Calories from fat | 38.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 7% | |
|---|---|---|---|
| Cholesterol | 38.55mg | 13% | |
| Sodium | 55.47mg | 2% | |
| Potassium | 374.62mg | 8% | |
| Total Carbs | 7.25g | 2% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 13.39g | 27% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 53 Kcal (222 kJ) | ||
| Calories from fat | 16.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 7% | |
|---|---|---|---|
| Cholesterol | 16.46mg | 13% | |
| Sodium | 23.69mg | 2% | |
| Potassium | 160.01mg | 8% | |
| Total Carbs | 3.1g | 2% | |
| Sugars | 1.02g | 10% | |
| Dietary Fiber | 0.81g | 8% | |
| Protein | 5.72g | 27% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.4mg | 5% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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