Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
Steps:
- Place peppers in a small saucepan and cover with water. Bring to a simmer. Remove from heat. Let stand until peppers are soft, about 10 minutes. Drain. Stem and seed the peppers.
- Preheat the oven to 400 degrees. Follow the directions for Mexican rice, pureeing the cumin and the peppers with the tomato mixture in Step 1. Continue as in main recipe, adding the tomatillos with the chicken broth and salt in Step 3.
- Meanwhile, place the pork tenderloin on a baking sheet. Roast until pork is tender and slightly pink inside, about 15 minutes. Cut into 1-inch cubes.
- When liquid has been absorbed, place the pork over the rice before covering the pot with the towel. Cover and continue as in main recipe. Stir to distribute pork. Serve hot.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams
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