Fresh salsa simmers to create a surprisingly complex and zesty sauce in this quick pork entrée.
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups refrigerated fresh salsa
1/4 cup water
2 cups hot cooked long-grain rice
1/4 cup light sour cream
3/4 cup cubed avocado
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.
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