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.