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Send a Meal Blog

Sunday, March 13 2011


  • 1  lb.  pork tenderloin
  •     Salt and ground black pepper
  • 1  Tbsp.  olive oil
  • 3  7-oz. pkg.  frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed
  • 1  4.5 oz. can  diced green chiles
  • 1  tsp.  ground cumin
  •     Fresh cilantro
  •     Lime wedges (optional)


1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In Dutch oven heat olive oil over medium-high heat. Add pork; cook 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chilies, and the cumin.

2. In a blender, combine remaining thawed vegetables and 1 cup water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice. Makes 4 servings.

Tip: If you can't find the frozen vegetable blend, in a medium bowl stir together 1 15-ounce can navy beans, rinsed and drained, 1 cup frozen sliced carrots, thawed, 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin and blend the remaining 1 cup with the water. Continue as above.

nutrition facts

  • Calories297, 
  • Total Fat (g)11, 
  • Saturated Fat (g)2, 
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)74, 
  • Sodium (mg)823, 
  • Carbohydrate (g)21,
  • Total Sugar (g)3, 
  • Fiber (g)7, 
  • Protein (g)30, 
  • Vitamin C (DV%)10, 
  • Calcium (DV%)7, 
  • Iron (DV%)15, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:11 pm   |  Permalink   |  0 Comments  |  Email

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