(Yea, my salad got WAY too close to my pork but, here’s proof that I followed the ‘rule’ of making ‘half your plate veggies’.)
I usually bake pork tenderloin but wanted to change things up a bit last week so I went for a spicy, healthy stove-top option. Pork tenderloin is a tasty lean protein that cooks pretty quickly so it’s a favorite in our household. Generally, I go for potatoes with pork but there was so much flavor to soak up with this recipe that I opted for rice.
I also like that you can get your veggies (bell pepper and…tomatoes and onions if they count), protein (pork) and carbs (rice) in this fairly painless-to-make meal! Of course I added a salad to make our plates prettier and our bodies healthier ;).
–2 tsp butter
–1 tsp minced garlic
–1 lean pork tenderloin (1 lb) cut into thin strips
–1 (14.5 ounce) can diced tomatoes and green chiles
–1 tsp dried basil
–2 Tbsp olive oil
–1 green bell pepper
–1 onion, diced
–salt and pepper to taste
Directions: In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter. Place pork strips in pan and cook, turning occasionally, until starting to brown. Add diced tomatoes and green chiles and basil. Once tomato juice begins to boil, reduce heat and cover. Heat olive oil over medium heat in a separate skillet. Once hot, cook bell pepper and onion until tender. Then add to the pork tenderloin mixture. Stir, add salt and pepper and enjoy over rice. [Note: pork tenderloin cooks fairly quickly so make sure to keep an eye on the strips while cooking bell pepper and onion].
(The salad we enjoyed alongside the pork and rice)
If you make it, let me know what you think!