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Recipes
Pork and Pepper Flatbreads
4 servings
30 minutes total

Ingredients

  • 1 medium red bell pepper
  • 1 bunch fresh cilantro, divided
  • 1 pork tenderloin (about 1 lb)
  • ¾ cup diced fresh red onions, divided
  • ¼ cup + 1 tablespoon canola oil, divided
  • 2 tablespoons paprika
  • 1 ½ teaspoons ground cumin
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • Pinch crushed red pepper (optional)
  • 1 (2-count, 8.8 oz) package garlic naan (or flatbreads)
  • Cooking spray
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 (5.3 oz) container nonfat light Key lime yogurt

Steps

    1. Cut bell pepper into bite-size pieces (⅔ cup). Chop cilantro (1 cup). Cut pork lengthwise, turn and slice evenly into thin strips (wash hands).
    2. Place bell peppers, ⅔ cup cilantro, ½ cup onions, ¼ cup oil, paprika, cumin, garlic, tomato paste, water, and crushed red pepper, if using, into blender; blend until smooth.
    3. Preheat large sauté pan on medium 2–3 minutes. Coat 1 naan with spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining naan.
    4. Preheat second large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper, then place in pan with remaining 1 tablespoon oil; cook and stir 3–4 minutes until 145°F.
    5. Reduce heat to low and add sauce; cook 1–2 minutes until warmed through. Top each flatbread with pork mixture. Stir remaining ¼ cup onions into yogurt; spoon lightly over top of pork. Sprinkle with remaining ⅓ cup cilantro. Cut into wedges or quarters and serve.

Amount per ¼ recipe serving: Calories 500, Total Fat 24g, Sat Fat 3g, Trans Fat 0g, Chol 85mg, Sodium 690mg, Total Carb 41g, Fiber 3g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 6%, Calc 8%, Iron 15%, Potassium 15%