Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) pork tenderloin, bite-size pieces
- 14.1 oz (400 g) potatoes, 3/4-inch cubes
- 4.9 oz (140 g) onion, sliced
- 0.3 oz (8 g) garlic, minced
- 4.0 tsp (18 g) olive oil
- 0.5 oz (15 g) cilantro, chopped
- 1.0 tsp (2 g) paprika
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Put potatoes in cold water, bring to a boil and simmer for 7 minutes. Drain thoroughly and let steam-dry for 3 minutes.
- Heat half the oil in a wide skillet. Fry potatoes over medium-high heat for 15–18 minutes, turning occasionally, until golden and tender. Transfer to a plate.
- Heat remaining oil in the skillet. Brown pork for 5–7 minutes, then add onion and cook for 5 minutes. Check pork reaches 145°F (63°C); rest it in the pan off the heat for at least 3 minutes.
- Return the potatoes. Add garlic, paprika, salt and pepper and toss over medium heat for 1–2 minutes. Finish with cilantro and divide between two plates.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 542 kcal · Protein 43 g · Carbohydrates 43 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.