Wednesday, December 8, 2010

Recipe Review: Tex-Mex Pork

I was looking for a quick dinner to serve to myself and Eric earlier this week, and I came across this one in my December 2010 Cooking Light issue. I had everything but the avocados on hand, and Eric graciously agreed to pick up a couple on his way to my place.

Recipe after the break...

Tex-Mex Pork
(source: Cooking Light, December 2010)

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

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.

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

Nutritional Information
Calories: 322
Fat: 8.3g (sat 2.4g,mono 4.2g,poly 1g)
Protein: 27g
Carbohydrate: 28.9g
Fiber: 2.3g
Cholesterol: 79mg
Iron: 2.3mg
Sodium: 658mg
Calcium: 38mg

This was an awesome recipe! It was flavorful and quick to prepare. It only took 20 minutes to prepare and serve, basically the time it takes to cook the rice. I think I'll be adding this to my recipe rotation, and possibly substituting chicken for pork in the future. This recipe gets two noms up from me.