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Publix Aprons Recipes

Pork Tenderloin With Fresh Peach Salsa and Wine-Scented Rice

Total Time - 45 minutes (Active Time - 30 minutes) / Makes 4 Servings

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Cooking Sequence

  • Preheat oven, prepare rice and begin to cook - 10 minutes
  • Prepare pork and begin to bake - 10 minutes
  • Prepare salsa for pork; complete both and serve - 25 minutes

Pork Tenderloin With Fresh Peach Salsa and Wine-Scented Rice

Pork Tenderloin With Fresh Peach Salsa

1 pork tenderloin (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh cilantro, coarsely chopped
1 jalapeño pepper
2 peaches (or nectarines)
2 medium tomatoes
3/4 cup fresh pre-diced onions
1 teaspoon white balsamic vinegar

  1. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add pork; cook and turn 4–5 minutes or until well browned. Transfer pork to shallow baking pan; bake 15–22 minutes or until pork is 145°F. (Let pork stand 5–10 minutes before slicing.)
  2. Prepare salsa while pork bakes. Chop cilantro and place in medium bowl. Cut jalapeño pepper in half (remove seeds); chop pepper finely and add to cilantro. Cut peaches into small pieces; add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and remaining 2 tablespoons oil.
  3. Slice pork; serve with salsa.

CALORIES (per 1/4 recipe) 310kcal; FAT 15g; CHOL 85mg; SODIUM 220mg; CARB 13g; FIBER 3g; PROTEIN 31g; VIT A 15%; VIT C 50%; CALC 2%; IRON 10%

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Wine-Scented Rice

3 tablespoons fresh cilantro, finely chopped
1 tablespoon extra-virgin olive oil
1 1/2 cups basmati or jasmine rice
3/4 cup fresh pre-diced onions
2 3/4 cups white wine/herb chicken broth

  • Chop cilantro; set aside.
  1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add rice and onions; cook and stir 1–2 minutes or until rice is toasted and onions begin to soften.
  2. Stir in broth; bring to a boil. Cover and cook 1 minute, stirring often. Reduce heat to lowest setting; cook 22 minutes (do not stir or remove lid during cooking).
  3. Fluff rice with fork; stir in cilantro and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 110kcal; FAT 2.5g; CHOL 0mg; SODIUM 420mg; CARB 20g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 2%; CALC 2%; IRON 4%

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Shopping List

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Dry Grocery
Add to your grocery list 1 1/2 cups  basmati or jasmine rice
Add to your grocery list 1 tsp white balsamic vinegar
Add to your grocery list 2 3/4 cups white wine/herb chicken broth

Add to your grocery list 1 (about 1 lb) pork tenderloin

Add to your grocery list 1/2 bunch fresh cilantro
Add to your grocery list 8 oz (1 1/2 cups) fresh pre-diced onions
Add to your grocery list 1 jalapeņo pepper
Add to your grocery list 2 peaches (or nectarines)
Add to your grocery list 2 medium tomatoes

From Your Pantry
Add to your grocery list 4 tbsp extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with green beans, a crusty baguette, and pecan pie for dessert.
  • Use a meat thermometer to avoid overcooking your pork. The pork may still be pink in the center, but it is safe to eat and will be moist and tender when properly cooked.
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Recipe Version pork0058