4 servings (serving size: 3/4 cup pork mixture, 1/2 cup rice, 1 tablespoon sour cream, and 3 tablespoons avocado)
Photo: John Autry; Styling: Cindy Barr
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.
Great tasting, easy recipe. I added some fire roasted corn and a little cilantro. I diced the avocado quite small and sprinkled it over the dish and also put some sour cream in a small kitchen baggie and "piped" it over the dish in thin lines. It looked as good as it tasted! Will be making again many times.
Just ok for me. But it may not be the recipe's fault, it could have been that the fresh salsa I got from my grocery store was a bit under-flavored. The tomatoes did look a bit pale. I could also have used more liquid and flavor on the actual pork. Also, I thought the portion size was a bit on the small side.
Really easy and really delicious! Great week-night meal. If you think it is too spicy, you could probably cut the salsa with some plain diced tomatoes. As others suggested, I also cut the pork into bite-size pieces.
This is a great recipe with excellent potential. Because it is a Tex-Mex recipe, I rubbed the tenderloin with 1 Tbsp. chili powder and 1 tsp. ground cumin before browning the meat. This coupled with the fresh salsa really gave it an authentic taste. Served over brown rice with limes and sour lean and fresh avocado, which really finishes it off beautifully.
Don't know why I don't think of using fresh salsa like this more often..what an easy sauce and so many ways to change up this recipe! I used chk breasts instead of pork; drained the salsa, but ended up putting the liquid back in; added 2 chopped jalepenos, and served as tacos w/avacado and sour cream. Very good!
My husband and I liked this a lot. I didn't have fresh salsa, so used a cup of Pace's mild plus a can of diced tomatoes, drained. We had just had rice the night before, so I substituted Israeli couscous. I cut the pork into smaller pieces cause I like bite-size. It came together very quickly and was delicious.
A few suggestions for this recipe. I used Jack's fresh salsa in it, which was great. The pork chunks were to large and kind of tough. Next time I will cut pork in very small pieces or possibly stew it and shred and then add it to mixture. I happened to have some leftover black beans and corn so I through them in, which was a nice addition. I served with flour tortillas and some ate separately and some made taco's out of it. It was good either way.
Loved this recipe! It came together super quick and tasted very fresh. I added some ground coriander to the salsa and sprinkled with fresh cilantro. Served with microwavable steam fresh brown rice and steam fresh peas for a 15-minute start to finish meal. Will definitely add to our week-night rotation.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.