Recipes
Almond Verde Pork with Rice
4 servings
30 minutes total
Shopping list
Ingredients
- 1 cup medium (or mild) salsa verde (about 8 oz)
- 2 tablespoons creamy almond butter
- 1 pork tenderloin (about 1 lb)
- 1 teaspoon kosher salt, divided
- 1 (8 oz) package cilantro-lime (or white) rice
- 2 cups water
- 2 tablespoons canola oil, divided
- ½ bunch fresh cilantro
- ¼ cup low-sodium chicken broth (or stock)
- 1 cup frozen peas
- 1 tablespoon sesame seeds (optional)
- 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
Steps
- Place salsa and almond butter in food processor bowl (or blender); process until smooth. Cut pork into 4 equal portions; season with ½ teaspoon salt (wash hands).
- Prepare rice following package instructions (using listed water and 1 tablespoon oil). Chop cilantro (½ cup).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan; add pork and cook 6 minutes, turning occasionally, or until browned on all sides. Remove from pan.
- Reduce heat to medium and add salsa verde mixture to pan; cook and stir 4–5 minutes until mixture thickens. Reduce heat to low and stir in broth. Return pork to pan; cover and cook 7–8 minutes, flipping pork occasionally, until pork is 145°F.
- Remove pork from pan. Stir peas, cilantro, sesame seeds (if using), and remaining ½ teaspoon salt into sauce. Fluff rice with fork, then stir in tri-pepper mix. Slice pork; serve over rice with sauce.
Amount per ¼ recipe serving: Calories 490, Total Fat 14g, Sat Fat 2g, Trans Fat 0g, Chol 60mg, Sodium 1570mg, Total Carb 56g, Fiber 6g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%