Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Pork Tenderloin |
| 2 \N | Bell Peppers, Stemmed, Seeded |
| 1 \N | Yellow Onion, Peeled & Halved |
| 2 tablespoons | Peanut Oil |
| 5 \N | Sprigs Fresh Parsley |
| 1 tablespoon | Vegetable Oil |
| 1 tablespoon | Butter |
| 2 cups | Cooked White Rice |
| \N \N | Salt |
| \N \N | Pepper |
| 2 cups | Salsa Rojo, Heated |
| 1 cup | Sour Cream |
Trim the pork. Pound with a meat hammer to tenderize. Slice into thin strips. Cut the pepper into wedges so that it fits into the feed tube of the food processor. Use the standard slicing disc. Pack the pepper wedges and the bottom of the pepper horizontally into the feed tube. Process.
Place the onion, cut side down, and slice by hand into thin strips (you want strips of pork, chile and onion of roughly the same size). Coat the bottom of a griddle with some of the peanut oil. Grill the pork, peppers and onions over high heat until the meat is browned on all sides (add more oil if needed). Use the metal blade of the food processor to mince the parsley. Melt the butter and vegetable oil in a (10"-12") skillet. Toss in the parsley and rice. Season with salt and pepper. Place the rice on a warmed serving dish. Spoon the meat mixture over. Top with warm Salsa Rojo.
Posted to EAT-L Digest 28 Aug 96 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Wed, 28 Aug 1996 09:34:52 -0800