We had these last night…by chance! I had some leftover pulled pork from our previous dinner that I used with leftover Harissa pork shoulder and it was DELISH! The flavors definitely all came together and the plantain chips on the top gave the salad that “nacho-y” crunch that I needed. Enjoy!
2 pork tenderloins
3 TB of olive oil or coconut oil, divided
1 ts ground cumin
1 ts of garlic powder
1 ts of sea salt
1 onion, sliced thin
3 cups of red or green enchilada sauce. I recommend El Pato Hot Tomato Sauce
1 ts of oregano
Garnish: cilantro, olives, cheddar cheese and sour cream (if you do dairy), romaine, tomatoes, guacamole or sliced avocado, salsa, and plantain chips
Preheat oven to 350. Combine the cumin, garlic powder, and sea salt in a small bowl. Cut the pork in half crosswise and rub in the spice mixture all over the pork. In a cast-iron skillet over medium-high heat, brown both sides of the pork in 2 TB of oil. Set aside.
Placed the onion in a 9×13 baking dish. Then add the enchilada sauce and oregano. Add the pork and cover with foil. Roast for 30 minutes.
Remove pork (save juices) to cutting board and let cool. Shred or chop the pork and return to bowl with the juices.
Place the pork on top of a prepared salad and garnish with foods of your choice! `Please note: Products mentioned in this article have not been evaluated by the FDA. These products and information on this page are not intended to diagnose, treat, cure, or prevent any disease. This website is not a substitute for professional care. If you have or suspect you may have a medical, psychological, or psychiatric problem, or a disability that requires medical attention, then you should consult your licensed medical doctor or appropriate health care provider. Always consult your medical doctor regarding your medical care. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.