Tex-Mex Pork

I eat quite a bit of pork, it is affordable, easy to make and really takes on a variety of flavors. I always flag pork recipes that look like they are flavorful and unique. I noticed a reader recipe in Cooking Light and figured I had most of the ingredients on hand for this and just need to pick up an avocado. Easy!

Ingredients

• 1  pound  pork tenderloin, trimmed and cut into 3/4-inch cubes
• 3/4  teaspoon  kosher salt
• 3/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  refrigerated fresh salsa
• 1/4  cup  water
• 2  cups brown rice, cooked
• 1/4  cup  light sour cream (I omitted this since I don’t like sour cream)
• 3/4  cup  cubed avocado

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup 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.

I was surprised how nicely the salsa reduced and made a nice thick sauce, so delicious! Served with a nice spicy Malbec that really complimented the pork. I will be making this again!