Tex-Mex-Style Pork Filet
with Spiced Tomato-Chickpea Rice & Scallion Crema
- Milk
Bold, savory flavors abound in this hearty meal. You’ll sear Southwest-spiced pork filets to develop a flavorful crust, then roast to tender perfection. Serve them over a bed of seasoned rice studded with chickpeas and fresh tomato, and finish with a drizzle of homemade scallion crema over the top for a cooling finish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 unit
Chickpeas
½ cup
Jasmine Rice
½ tablespoon
Fajita Spice Blend
1 unit
Tomato
2 unit
Scallions
½ unit
Tex-Mex Paste
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain and rinse chickpeas.
• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add scallion whites and half the Tex-Mex paste (all for 4) and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 4.
• Pat pork* dry with paper towels; season all over with half the Fajita Spice Blend (all for 4 servings) and salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board; tent with foil to keep warm.
• Fluff rice with a fork; stir in tomato and chickpeas. Taste and season with salt and pepper if desired.
• In a small bowl, combine sour cream and scallion greens. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Thinly slice pork crosswise. • Divide rice between shallow bowls; top with pork. Drizzle crema over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's delicious and flavorful profile, especially the seasoned pork and rice-chickpea combo.
- Ease of prep: Straightforward to make, though it requires multiple pots and pans for preparation.
- Suggestions: Consider searing the pork first, then cooking rice to avoid reheating. Add extra sour cream for a creamier sauce.
- Portions: Some found it filling, while others felt it wasn't quite enough food; adjust chickpea amount to preference.
- Texture: The pork was praised for being tender, complementing the hearty rice and chickpea mixture.
