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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 8.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1g
  • Protein: 27g
  • Carbohydrate: 28.9g
  • Fiber: 2.3g
  • Cholesterol: 79mg
  • Iron: 2.3mg
  • Sodium: 658mg
  • Calcium: 38mg

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

  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.
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