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.
Reviews from our home cooks
Overall really decent. I think it could have used more sour cream to make the crema. Also, I would move cooking rice to step three and instead sear the pork first. The rice was done before the pork and I had to reheat it.
For the 1st time in my life I'm eating vegetables and foods out of my comfort zone. This plate was delicious, as with many other recipes very easy to cook. Totally recommend it!
Filling and flavorful (though much of the flavor is in the sauce). Requires multiple pots and pans but straightforward and healthy.
Loved the rice and chickpea combo and the flavor on the pork
This was a new dish for us and we liked it, especially with the chickpeas.
I think it was better without the tomatoes but otherwise delish!
Was delicious, but it just didn't seem like enough food. Too many chickpeas for what we needed.
