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Full Online Book HomeLearning KitchenSouthwestern - Pork - Tangy Pork With Tomatillos, Tomato, And Cilantro
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Southwestern - Pork -  Tangy Pork With Tomatillos, Tomato, And Cilantro Post by :morles Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1675

Click below to download : Southwestern - Pork - Tangy Pork With Tomatillos, Tomato, And Cilantro (Format : PDF)

Southwestern - Pork - Tangy Pork With Tomatillos, Tomato, And Cilantro

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
1 tablespoon oilive oil, divided
cooking spray
1 cup chopped Vidalia or other sweet onion
1 teaspoon bottled minced garlic
2 cups chopped tomatillos (about 8 ounces)
2 cups halved cherry tomatoes (about 8 ounces)
1/2 cup chopped fresh cilantro
4 cups hot cooked instant ice


Combine the first 4 ingredients in a medium bowl. Add pork; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray. Add pork; saute 3 minutes. Remove pork from pan; keep warm.
Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add onion and garlic; saute for 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 for 1 minute. Serve over rice.

Yield: 4 servings (serving size: 1 cup pork mixture and 1 cup rice). 375 cal, 7.7g fat, 29.4g pro, 46mg carb, 74mg chol, 379mg sod.

Source: Cooking Light-6/01

Serving Ideas : Serve with Mango Salad.
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