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Tex-Mex Pork

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 3/4 cup pork mixture, 1/2 cup rice, 1 tablespoon sour cream, and 3 tablespoons avocado)
Fresh salsa simmers to create a surprisingly complex and zesty sauce in this quick pork entrée.

Ingredients

  • 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

Nutrition Information

  • calories 322
  • fat 8.3 g
  • satfat 2.4 g
  • monofat 4.2 g
  • polyfat 1 g
  • protein 27 g
  • carbohydrate 28.9 g
  • fiber 2.3 g
  • cholesterol 79 mg
  • iron 2.3 mg
  • sodium 658 mg
  • calcium 38 mg

How to Make It

  1. 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.