6 ounces pork tenderloin, sliced
1 ounce oil
1 tablespoon Santa Fe seasoning*
2 ounces slivered red peppers
2 ounces slivered green peppers
1 ounce slivered red onion
4 large California Fresh Eggs**
Carpet Bag 'Taters (see recipe)
Servings: 2
Heat 1 tablespoon oil in skillet until almost smoking. Sprinkle pork tenderloin slices with Santa Fe seasoning (*I teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder). Char in skillet. When pork is cooked, add remaining oil to the pan and add slivered peppers and onions for a couple of seconds cooking until just limp. Prepare omelet. Add pork and peppers, fold over and serve.
Notes: Cowboys would head back to the states from time to time to visit relatives. If they were lucky, they took the Santa Fe and enjoyed wonderful railroad cooking or "soft grub" for a couple of days!
**If using frozen or liquid whole egg product: 7 ounces.
1 ounce oil
1 tablespoon Santa Fe seasoning*
2 ounces slivered red peppers
2 ounces slivered green peppers
1 ounce slivered red onion
4 large California Fresh Eggs**
Carpet Bag 'Taters (see recipe)
Servings: 2
Heat 1 tablespoon oil in skillet until almost smoking. Sprinkle pork tenderloin slices with Santa Fe seasoning (*I teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder). Char in skillet. When pork is cooked, add remaining oil to the pan and add slivered peppers and onions for a couple of seconds cooking until just limp. Prepare omelet. Add pork and peppers, fold over and serve.
Notes: Cowboys would head back to the states from time to time to visit relatives. If they were lucky, they took the Santa Fe and enjoyed wonderful railroad cooking or "soft grub" for a couple of days!
**If using frozen or liquid whole egg product: 7 ounces.
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