Ingredients
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

Steps

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%

Ingredients
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

Prep

• Chop cilantro; set aside.

Steps

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%