Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: Susan
Cooking Light magazine

This spicy entree is both hearty and low in fat!

Ingredients

1 1/2 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Salt

1/4 tsp Ground red pepper

1 lb Pork tenderloin, trimmed and cut into 1 inch cubes

1 tbsp Olive oil,divided

Cooking spray

1 cup Chopped Vidalia or other sweet onion

1 tsp Bottled minced garlic (or fresh)

2 cups Chopped tomatillos (about 8 ounces)

2 cups Halved cherry tomotoes (about 8 ounces)

1/2 cup Chopped fresh cilantro

4 cups Hot cooked instant rice

Preparation

1. Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; saute 3 minutes. Remove pork from pan; keep warm.

2. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; saute for 30 seconds. Add tomatillos; saute 1 minute. Add pork; cover and cook 10 minutes or until pork is done. Add tomatoes and cilantro; cover and cook for 1 minute. Serve with rice.

Cook's Notes

Serve with Mango Salad (search for the recipe in this database) to complement the tangy and spicy flavors of this entree. Enjoy!

Rate This Recipe

Scroll over the empty stars to rate.       Read (1)/Add a Comment