Tex-Mex Pork

Photo: John Autry; Styling: Cindy Barr
Fresh salsa simmers to create a surprisingly complex and zesty sauce in this quick pork entrée.

Yield:

4 servings (serving size: 3/4 cup pork mixture, 1/2 cup rice, 1 tablespoon sour cream, and 3 tablespoons avocado)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Robin Bashinsky,

December 2010