MY PORK TENDERLOIN CUBED STEAKS with MEXICAN BLEND CHEESE POTATOES!

I used to cook the regular and traditional beef cubed steaks, however, after I tried and made them with pork many years ago, I discovered that they are way tender, and taste, looks and cooks much better with pork tenderloin, so I switched.
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $6.50 OR ($2.16 PER SERVING)
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3+
 
Ingredients
½ to 1 pork tenderloin filet (ea. pack @ Costco contains 4 filet) $3.00
3 tbsp. Angie’s basting olive oil (.60)
1 tbsp. Angie’s Dry seasoning (.20)
1 tbsp. granulated garlic (.20)
½ bag of Russet potatoes ($1.00)
1 c. Mexican blend cheeses ($1.00)
Scallions, sour cream, color peppers to-taste (.50)
 
Directions

• Peel, cut in bite size, rinse and cook the potatoes in salted water to cover them until almost tender. DO NOT OVER COOK THEM.  Drain the water and set aside.
• Clean the filet of all fat, pat dry, cut in half, then lengthwise, you’ll get about 3 to 4 cubed steaks, then pound flat with your “kitchen texture mallet”.
• Season well with 1 tbsp. of my basting olive oil, 1 tbsp. Angie’s Dry seasoning and 1 tbsp. granulated garlic.
• In a skillet, with 2 tbsp. of my basting olive oil over medium heat, sauté the potatoes until somewhat golden. Remove from skillet and set aside.
• In the same skillet, sear the steaks in its own marinate oi for just few minutes until cooked and golden brown. Allow to rest.
• All you need to do now is to plate, sprinkle the potatoes with the Mexican Blend cheese and garnish as you like, you are all set.

Enjoy this delicious meal!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil