Recipe: Clean Eating Salsa Pork


½ tablespoon cumin
½ tablespoon ground red pepper
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 boneless pork tenderloin (about 2 pounds, trimmed of fat)
1 tablespoon of bacon fat or olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 cup chopped red bell pepper
½ cup frozen corn kernels, thawed
1 jar of green salsa
½ cup chicken broth
½ cup diced Granny Smith apple
1 mango, diced
½ cup chopped fresh cilantro
Additional toppings:
Shredded Mexican cheese
Hot sauce


Preheat oven to 350°. To prepare pork, combine first 5 ingredients in a small bowl. Rub pork with the spice mixture. Cook the pork for 1 hour or until meat thermometer reads 155°. Let it cool and then shred it.
To prepare salsa, add bacon fat or oil to a large sauté pan over medium-high heat. Sauté onion and garlic for 2 minutes; add red bell pepper, corn, salsa and broth. Reduce heat to low and cook, stirring occasionally, for 20 minutes to let the flavors marry. Add the shredded pork, apple, mango and cilantro, and cook 5 more minutes. Top with cilantro and any other toppings you like.


I had a recipe years ago for pork tostadas that my family loved. I made it so often that we burned out on it. But now that I’m burning out on Asian food and carving Mexican, I thought I would revive that recipe and make it clean.

It looks like it has a lot of ingredients, but trust me, it’s very quick and easy to make. And completely adaptable to the ingredients and flavors you like. Remember? That’s intuitive cooking. I don’t like tomatoes, but you could certainly add them to this recipe. Or avocado. Or any other complementary flavors your family enjoys.

Traditionally, these would be eaten on corn tortillas, but since my daughter is Paleo and doesn’t eat grains, I served it with Lime and Cilantro Cauliflower Rice. And because I always make an extra portion for lunches, she took it to school in lettuce wraps and I ate it on a bed of fresh spinach.


Wednesday, August 28, 2013 - 5:53am


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