Green (or Red) Chile Pork Taco-Salad

prep time:
cook time:4 min
ready in:
  • 2 pork tenderloins
  • 3 TB olive oil/coconut oil, divided
  • 1 ts ground cumin
  • 1 ts garlic powder
  • 1 ts salt
  • 3 cups of red or green enchilada sauce
  • 1 ts oregano
  • Garnish: cilantro, olives, cheese, sour cream (if Primal), lettuce, tomatoes, guacamole
  • 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!