from Cooking Light
1 pound pork tenderloin, trimmed and cut into 3/4 in cubes
1 1/2 C refrigerated fresh salsa
2 cups hot cooked long-grain rice
1/4 C light sour cream
3/4 C cubed avocado
1. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 t kosher salt and 3/4 t freshly ground pepper. Saute for 8 min or until lightly brown.
2. Add salsa dn 1/4 C 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.
No comments:
Post a Comment