Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.03 Kcal (1093 kJ) | ||
| Calories from fat | 147.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.44g | 25% | |
|---|---|---|---|
| Cholesterol | 73.76mg | 25% | |
| Sodium | 238.7mg | 10% | |
| Potassium | 510.72mg | 11% | |
| Total Carbs | 4.65g | 2% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 22.09g | 44% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.1mg | 78% | |
| Calcium | 29.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.4 Kcal (563 kJ) | ||
| Calories from fat | 76.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 25% | |
|---|---|---|---|
| Cholesterol | 37.98mg | 25% | |
| Sodium | 122.9mg | 10% | |
| Potassium | 262.95mg | 11% | |
| Total Carbs | 2.4g | 2% | |
| Sugars | 0.95g | 7% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 11.37g | 44% | |
| Vitamin C | 16.6mg | 54% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 7.3mg | 78% | |
| Calcium | 15.3mg | 3% | |
* 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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