Pork with Tomatillos, Tomatoes and Cilantro


I just got home from hanging out with my Little Sister (we painted some ceramics!), and I was greeted to the MOST DELICIOUS dinner, which Marc prepared.  It’s from the Cooking Light Weeknight cookbook, which is my new favorite thing.  I don’t have a picture, but if you’re a meat eater, TRUST me, this is quite a dish.  I strongly urge you to try it out (and get the Cooking Light Weeknight book).

Tangy Pork with Tomatillos, Tomatoes and Cilantro

1 1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. salt

1/4 tsp. ground red pepper

1 lbs. 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 just mince your own)

2 cups chopped tomatillos (about 8 oz.)

2 cups halved cherry tomatoes (about 8 oz.)

1/2 cup chopped fresh cilantro

4 cups hot cooked instant rice (Marc doctored it up with the previously listed spices)

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

2.  Heat remaining 1 1/2 teaspoons oil in pan over medium high heat.  Add onions and garlic; saute 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 1 minute.  Serve with rice.

Yield:  4 servings (1 cup pork mixture and 1 cup rice)

Calories per serving:  375

Fat:  7.7 grams

Fiber:  4 grams

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