Tangy Pork with Tomatillos, Tomatoes, and Cilantro

Tangy Pork with Tomatillos, Tomatoes, and Cilantro Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Total time: 28 minutes
5

Outstanding

Yield:

4 servings (serving size: 1 cup pork mixture and 1 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

June 2001
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