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Mexican-inspired · Dinner

Salsa verde pork and poblano bowls

Salsa verde pork and poblano bowls brings together tender pork, tangy salsa verde, poblanos, beans, and rice in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Shallow off-white bowl with sliced pork medallions topped in green salsa and cilantro, sautéed poblano strips, a mound of brown rice, and a serving of pinto beans on a wooden surface

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds pork tenderloin, cut into medallions
  • 1 1/2 cups brown rice
  • 2 poblano peppers, sliced
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup salsa verde
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 cup salsa verde, 1 tablespoon lime juice, 1 teaspoon ground cumin into a smooth sauce.

  2. Pat 1 1/2 pounds pork tenderloin, cut into medallions dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F before resting; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 2 poblano peppers, sliced and 1 can (15 ounces) pinto beans, drained. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Salsa verde pork and poblano bowls. Finish with 1/2 cup fresh cilantro leaves.

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