8/06/2012 12:00:00 PM
Mrs Happy Homemaker
Being able to eat twice from the same meal is something that I strive to do, but I don't really like to eat the exact same thing when I do that. There has to be some sort of twist on it so the leftovers don't taste like....well, leftovers.
Earlier this month, I made my Sweet Chipotle Pork Roast, and had a good bit of the roast leftover. About this same time, I was browsing through my Secret Recipe Club assignment, Jaida over at Sweet Beginnings, and I fell in love with her Taco Tuesdays. As I was looking through all the taco recipes, the Pork Tenderloin Tacos jumped out at me - even more so since I had a good bit of leftover pork roast in the refrigerator.
So, instead of buying a whole new roast, I just cut the roast from the other night's dinner up in cubes, seasoned it just as the recipe stated, and cooked it on medium in the skillet for about 6-8 minutes. Let me tell you, it was fantastic!!
I served it with my leftover pico de gallo that I had made the day before - and reveled in my new meal that consisted more of leftovers than anything else. And, it didn't even taste like leftovers!!
Pork Tacos
Ingredients:- 1-2 teaspoons olive oil
- 1 medium red onion, diced
- About 4 cups leftover diced pork (or use fresh if you have no leftovers, just increase the cooking time)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- salt & pepper to taste
- corn or flour tortillas (depending on your preference)
- cilantro, lime, & shredded cheese to garnish (optional)
Instructions:
Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed. Serve with pico de gallo, salsa,or tangy slaw (recipe to follow).
For the tangy slaw combine 1 tbsp red wine vinegar, juice from a lime, 1 tsp sugar, 1 bag coleslaw shreds, 2 small green onions, & 1/4 cup fresh cilantro.
Shared with these great blog parties!
