Skillet Pork with Red Chile Sauce and Tomato-Avocado Bowls

Ingredients

• 1 medium tomato
• 1 medium yellow onion
• ¼ bunch fresh cilantro
• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 1 (10 oz) can red enchilada sauce
• 1 tablespoon brown sugar
• 8 small corn (or flour) tortillas

Steps

1. Chop tomato, onion, and cilantro coarsely. Cut pork into bite-size pieces and season with salt and pepper (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 3–4 minutes, stirring occasionally, until browned on all sides. Remove from pan.
3. Place onions in same pan; cook and stir 2–3 minutes until tender. Reduce heat to medium-low; stir in tomatoes, enchilada sauce, sugar, and pork.
4. Cover and simmer 8–10 minutes, stirring occasionally, until sauce begins to thicken and pork is 145°F.
5. Heat tortillas following package instructions if desired. Sprinkle cilantro over pork; serve in tortillas.

Ingredients

• 2 medium Hass avocados
• 2 tablespoons fresh cilantro
• 2 medium tomatoes
• 1 (11 oz) can corn with bell peppers
• 3 tablespoons spicy ranch dressing
• Crispy tortilla strips (optional)

Steps

1. Halve avocados; discard pits. Scoop out some of the avocado, leaving about ½ inch around edges to form bowls; chop scooped-out avocado and place in medium bowl. Chop cilantro and tomatoes; add to bowl.
2. Drain corn; stir into tomato mixture until combined. Divide mixture evenly among avocado halves and drizzle with dressing. Top with tortilla strips, if using. Serve.