PORK TENDERLOIN WITH SUMMER SALSA & BASMATI RICE

By momonamission

Ingredients

• 2 nectarines, pitted and cut into 1/4-inch pieces (3/4 lb)
• • 1/2 medium red bell pepper, seeded and finely chopped (1/2 cup)
• • 1/4 small purple onion, chopped (3 tbsp)
• • 1 jalapeño pepper, seeded and finely diced (2 tsp)
• • 3 sprigs fresh cilantro, chopped (1 tbsp)
• • 3 tbsp fresh lime juice, divided
• • 1 tsp raw honey
• • 1 1/2 lb boneless pork loin chops, thinly sliced and trimmed of visible fat
• • 1/4 tsp sea salt
• • 1/4 tsp fresh ground black pepper
• • 2 tsp extra-virgin olive oil
• • Olive oil cooking spray
• • 2 cups cooked brown basmati rice

Details

Servings 6

Preparation

Step 1

1. Prepare salsa: In a small bowl, combine nectarines, bell pepper, onion, jalapeño, cilantro, 1 tbsp lime juice and honey, mixing
well. Cover and let stand at room temperature or refrigerate until ready to serve.
2. Season pork with salt and pepper. Then drizzle with oil and remaining 2 tbsp lime juice.
3. Mist a large nonstick skillet with cooking spray and heat over medium heat. Cook pork for 2 to 3 minutes per side or until it
reaches desired doneness. Serve pork with summer salsa over basmati rice.


NUTRIENTS per serving (4 oz pork, 2 tbsp salsa, 1/2 cup basmati rice):

CALORIES: 412
TOTAL FAT: 9 g
SAT. FAT: 2 g
MON. FAT: 4 g
POL. FAT: 1 g
CARBS: 53 g
FIBER: 4 g
SUGARS: 6 g
PROTEIN: 30 g
SODIUM: 153 mg
CHOLESTEROL: 63 mg