Tangy Pork with Tomatillos, Tomatoes, and Cilantro

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley

Total time: 28 minutes

Yield: 4 servings (serving size: 1 cup pork mixture and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 18%
  • Fat: 7.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 29.4g
  • Carbohydrate: 46g
  • Fiber: 4g
  • Cholesterol: 74mg
  • Iron: 4.3mg
  • Sodium: 379mg
  • Calcium: 62mg

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

  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.
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