1 cup medium (or mild) salsa verde (about 8 oz)
2 tablespoons creamy almond butter
1 pork tenderloin (about 1 lb)
1 teaspoon kosher salt, divided
1 (8-oz) package cilantro-lime (or white) rice
2 cups water
2 tablespoons canola oil, divided
1/2 bunch fresh cilantro, coarsely chopped
1/4 cup low-sodium chicken broth (or stock)
1 cup frozen peas
1 tablespoon toasted sesame seeds (optional)
1 cup tri-pepper mix (fresh diced green, red, and yellow bell peppers)
- Place salsa verde and almond butter in food processor (or blender); process until smooth. Cut pork into 4 equal portions; season with 1/2 teaspoon salt (wash hands).
- Prepare rice following package instructions (using 2 cups water and 1 tablespoon oil). Chop cilantro (1/2 cup).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan; add pork and cook 6 minutes, turning occasionally, or until browned on all sides. Remove from pan and set aside.
- Reduce heat to medium; add salsa verde mixture, then cook and stir 4–5 minutes or until mixture thickens. Reduce heat to low and stir in broth. Return pork to pan; cover and cook 7–8 minutes, turning pork occasionally, and until pork is 145°F.
- Remove pork and keep warm. Stir peas, cilantro, sesame seeds (if using), and remaining 1/2 teaspoon salt into sauce. Fluff rice with fork, then stir in peppers. Slice pork; serve over rice with sauce.
Amount per 1/4 recipe serving: Calories 480, Total Fat 14.00g, Sat Fat 2.00g, Trans Fat 0.00g, Chol 60mg, Sodium 1570mg, Total Carb 56g, Fiber 6.00g, Sugars 6g, Protein 30g, Calc 4%, Vit A 0%, Vit C 0%, Iron 30%