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Recipes
Almond Verde Pork with Rice
4 servings
30 minutes total
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
  1. 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).
  2. Prepare rice following package instructions (using listed water and 1 tablespoon oil). Chop cilantro (½ cup).
  3. 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.
  4. 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.
  5. 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, Chol 60mg, Sodium 1570mg, Total Carb 56g, Fiber 6g, Total Sugar 6g, Protein 30g, Calc 4%, Iron 30%, Potassium 10%