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Ingredients
US|METRIC
4 SERVINGS
- 1 cup salsa verde (medium, or mild, about 8 oz)
- 2 Tbsp. creamy almond butter
- 1 pork tenderloin (about 1 lb)
- 1 tsp. kosher salt (divided)
- 8 oz. lime (cilantro-, or white rice)
- 2 Tbsp. canola oil (divided)
- 1/2 bunch fresh cilantro (coarsely chopped)
- 1/4 cup low sodium chicken broth (or stock)
- 1 cup frozen peas
- 1 Tbsp. toasted sesame seeds (optional)
- 1 cup pepper (tri-, mix, fresh diced green, red, and yellow bell peppers)
- 8 oz. rice (cilantro-lime)
- 1 cold brew coffee
- 2 Tbsp. creamy almond butter
- 1 cup pepper (diced tri-)
- 1/2 bunch fresh cilantro
- 1 cup frozen peas
- 1/2 cup low sodium chicken broth
- 1 cup salsa verde (medium)
- 1 pork tenderloin
- 1 box tea (Hain Celestial agreed to $12.5k)
- 1 btl. wine
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