Tex-Mex Pork

"Salsa simmers to create a surprisingly complex and zesty sauce in this quick entree."  One of the simplest pork recipes that Julia and I have discovered over the last few years is Tex-Mex Pork.  It is easy enough that I can even make it and it is so delicious.  It comes from the December 2010 issue of Cooking Light.

Ingredients: 1lb pork tenderloin, trimmed and cut into 3/4-inch cubes

1 1/2 cups refrigerated salsa

2 cups hot cooked long-grain rice

1/4 cup light sour cream

Directions: Heat a large nonstick skillet over medium-high heat and coat it with cooking spray.  Add pork to pan and sprinkle with salt and pepper.  Saute for eight minutes or until lightly brown.  Add salsa and 1/4 cup water to pan; bring to boil, reduce heat, and simmer five minutes or until slightly thickened.  Serve pork mixture over rice; top with sour cream.  Enjoy!

Tex-Mex Pork