Publix Aprons: Almond-Verde Pork with Rice


Almond Verde Pork with Rice

Complete your meal with a Caesar salad kit, cornbread, and pound cake for dessert.
The creamy almond butter replaces tahini in this sauce. It’s less expensive and has a great, nutty flavor.

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 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)

1. Place salsa verde and almond butter in food processor (or blender); process until smooth. Cut pork into four equal portions; season pork with 1/2 teaspoon salt (wash hands).

2. Prepare rice following package instructions (using 2 cups water and 1 tablespoon oil). Chop cilantro (1/2 cup).

3. 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.

4. Reduce pan 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 145°F.

5. 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.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App

Don't Miss

More Don't Miss