Spicy Salsa Verde Pork Bowls

Name: Spicy Salsa Verde Pork Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 cup brown rice; 1 tablespoon olive oil; 12 ounce pork tenderloin (sliced into 1/2-inch thick medallions); 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 onion (medium, diced); 1 cup salsa verde; 0.5 cup chicken broth; 1 can black beans (rinsed and drained); 0.75 cup frozen corn (thawed); 2 tablespoon fresh cilantro (chopped)

Tender pork medallions simmered in a zesty salsa verde, served over fluffy brown rice with black beans and corn for a wholesome and flavorful bowl.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $4.87/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.5 cup brown rice
1 tablespoon olive oil
12 ounce pork tenderloin (sliced into 1/2-inch thick medallions)
0.5 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
1 onion (medium, diced)
1 cup salsa verde
0.5 cup chicken broth
1 can black beans (rinsed and drained)
0.75 cup frozen corn (thawed)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook brown rice according to package directions. Keep warm. For optimal flavor and texture, prepare rice with a small pinch of salt.
While rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season pork medallions with ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sear pork for 2-3 minutes per side until lightly browned; it doesn't need to be cooked through yet. Remove pork from skillet and set aside.
Add diced onion to the skillet, cooking for 3-5 minutes until softened. Pour in the salsa verde and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the pork to the skillet, reduce heat to low, and simmer for 8-10 minutes, or until pork is cooked through. Stir in black beans and thawed corn, and cook for another 2-3 minutes until heated through. Taste and add remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper if needed.
Divide the cooked brown rice into two bowls. Spoon the salsa verde pork mixture over the rice. Garnish with fresh cilantro, if desired, before serving.

Notes

Any extra salsa verde can be saved for dipping chips! If you like extra spice, a sliced jalapeño can be added with the onion.

Nutrition (per serving)

Calories: 690
Protein: 62.5 g
Carbohydrates: 79 g
Fat: 15.8 g
Fiber: 13.5 g
Sodium: 1508 mg
Saturated Fat: 3.3 g
Sugar: 8.8 g
Cholesterol: 125 mg