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Tangy Pork with Tomatillos, Tomatoes, and Cilantro

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield 4 servings (serving size: 1 cup pork mixture and 1 cup rice)
Total time: 28 minutes

Ingredients

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon bottled minced garlic
  • 2 cups chopped tomatillos (about 8 ounces)
  • 2 cups halved cherry tomatoes (about 8 ounces)
  • 1/2 cup chopped fresh cilantro
  • 4 cups hot cooked instant rice

Nutrition Information

  • calories 375
  • caloriesfromfat 18 %
  • fat 7.7 g
  • satfat 1.6 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 29.4 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 74 mg
  • iron 4.3 mg
  • sodium 379 mg
  • calcium 62 mg

How to Make It

  1. Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; sauté 3 minutes. Remove pork from pan; keep warm.

  2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; sauté for 30 seconds. Add tomatillos; sauté 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.