When people think of pork, they often think of fatty sausages and bacon. But, ounce for ounce, pork tenderloin has less fat than a chicken breast. I am always trying to think of new ways to cook pork other than roasting or grilling that are quick, easy and flavorful. This recipe meets all of those criteria taking around 30 minutes to cook and packs some big heat and flavor from the green chili sauce.
Ingredients:
2 lbs trimmed pork roast or pork tenderloin (cut into 1″ chunks)
2 cups salsa verde (I used homemade but I also like La Victoria brand)
2 cloves of minced garlic
1/2 cup chopped cilantro
1 cup diced onion
makes 8 servings
Directions:
In a dutch oven or stock pot on medium heat, brown pork chunks. Then mix in garlic, onion and cilantro. Cook until onions are translucent (around 10 minutes). Then add salsa verde, stir and simmer for 10-15 minutes.
*If you use lean pork tenderloin use 1 tbs of oil to brown meat
* This recipe reheats well
I like to serve this dish over Black Beans and Brown Rice with a dollop of Greek yogurt and fresh chopped cilantro.
Enjoy!
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