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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, turning, until browned all over, 5 minutes. Transfer the skillet to the oven and roast until cooked through but still juicy, 10 to 13 minutes for 2 pieces, or 15 to 18 minutes for 1 whole tenderloin. Let rest for 5 minutes before slicing.

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  • While the pork is roasting, prepare the rice according to package directions.

  • In a medium skillet, heat 1 tbsp. EVOO over medium heat. Add half of the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and onion and cook until the vegetables are crisp-tender, about 5 minutes. Stir in 1 tbsp. lemon juice and season with salt and pepper.

  • Scoop the avocado flesh into a small bowl. Mash in the parsley, 1 tbsp. lemon juice, the remaining 1 tbsp. EVOO, remaining garlic and salt and pepper to taste.

  • Serve the pork with the rice, peppers and avocado mixture.

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