Cooking the Books is a monthly (or so) series on the think fruitful blog where I share a recipe from a favorite cookbook or magazine.
If you’ve been around this blog for awhile, you’ll know that I don’t post a ton of meat recipes.
We eat mostly vegetarian during the weekdays (and love to eat local meat when we eat out), mainly because it’s cheaper and touching raw meat is not my favorite thing.
Even though I’m a true veggie lover at heart, I do have a soft spot for pork (I mean, bbq, come on).
The other day, I remembered how inexpensive pork tenderloin was and set out to make this Real Simple recipe that I had been saving for a few months.
This Pork With Green Chili Rice & Beans is a quick meal to throw together that is super flavorful, fun and anything but boring. You can even tell that from the colors.
The pork can be made by meat masters and novices alike. All you have to do is get your pan really hot and get a great brown sear on each side of the pieces, thus sealing in all of the juices. Dry pork- get outta here!
Then, you’re just making simple brown rice (we did ours in the rice cooker), adding in black beans and adding on top of everything a green chili, oil, onion and cilantro sort-of chimichurri sauce.
Enjoy this protein-packed meal (that feeds 4 for like $10).
*Click on recipe card to view or right click to save.