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Smoky Mexican Pork Stir Fry

1 small pork tenderloin (about 12 oz.)
4 slices bacon, diced
1 chipotle chile (drained, if canned in adobo sauce; rehydrated in warm water if dried), chopped* (Note: Wear rubber gloves when handling hot chiles)
1 Tbsp. vegetable oil
1 tsp. ground cumin
1 tsp. dried oregano
2 cloves garlic, crushed
1 red or green bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
3 cups coarsely chopped romaine or iceberg lettuce

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 and heat in large nonstick skillet over medium-high heat. Add the bell pepper and onion; stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. In same skillet, stir-fry the pork, bacon, and chile for 2–3 minutes until pork is just done and the bacon crisp. Return the vegetables to the skillet and heat through. Serve over lettuce. Serves 4.

 


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