Thursday, October 11, 2012

Tex-Mex Pork

Many of you know that we just returned from a 2 week trip to France. We flew into Lyon, gastronomic capital of France (and, arguably, the world) then drove south to Provence. It was a wonderful trip for seeing exciting sites and eating LOTS of really good food! However, my taste buds are craving something spicy and my jet lag is begging for easy. This recipe satisfies both!

If pork tenderloin is out of the budget,  cut thick boneless pork chops into cubes for this recipe. Either way, it only takes 1 pound of pork.

Tex-Mex Pork
1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
1 1/2 cups salsa
2 cups hot cooked rice
1/4 cup sour cream
1 avocado, peeled and cubed (toss with a squeeze of lemon to prevent browning)

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add pork; sprinkle with 3/4 teaspoon Kosher salt and 3/4 teaspoon freshly ground pepper. Saute for 8 minutes or until lighlty browned. Add salsa and 1/4 cup water to the pan; bring to a boil, reduce heat, and simmer for 5 mintues or until slightly thickened. Serve pork mixture over hot cooked rice; top with a dollop of sour cream and cubed avocado.

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