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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)
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes (I cut into bite-sized pieces)3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups refrigerated fresh salsa (Didn't have, so used 1 cup Pace's mild plus 1 can diced tomatoes, drained)1/4 cup water
2 cups hot cooked long-grain rice (I used Israeli couscous)1/4 cup light sour cream
3/4 cup cubed avocado
CALORIES 322 ; FAT 8.3g (sat 2.4g,mono 4.2g,poly 1g); CHOLESTEROL 79mg; CALCIUM 38mg; CARBOHYDRATE 28.9g; SODIUM 658mg; PROTEIN 27g; FIBER 2.3g; IRON 2.3mg
Cooking Light, DECEMBER 2010
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