Pork tenderloin is an exceptionally lean cut of meat. In fact, it has a 6-to-1 ratio of protein to fat calories, along with a high amount of selenium, an antioxidant that may ease exercise-induced oxidative stress in the body. Cooking the meat and rice together in a flavorful red wine–tomato sauce helps to keep the pork moist and tender.
Jump to RecipeInstructions :
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, pork, and garlic. Cook for 5 minutes, turning the pork to brown on all sides.
- Add the wine and simmer for 5 minutes. Add the tomatoes, water, rice, bell pepper, mustard, oregano, cayenne, salt, and black pepper. Stir to combine. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender.
Pork And Brown Rice
Pork tenderloin is an exceptionally lean cut of meat. In fact, it has a 6-to-1 ratio of protein to fat calories, along with a high amount of selenium, an antioxidant that may ease exercise-induced oxidative stress in the body. Cooking the meat and rice together in a flavorful red wine–tomato sauce helps to keep the pork moist and tender.
Ingredients
- 1 tablespoon canola oil
- 1 onion diced
- 1 pound pork tenderloin cut into 2″ cubes
- 2 cloves garlic minced
- 1 cup dry red wine
- 1 can 28 ounces crushed tomatoes
- 1 cup water
- 1 cup brown rice
- 1 red bell pepper diced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, pork, and garlic. Cook for 5 minutes, turning the pork to brown on all sides.
- Add the wine and simmer for 5 minutes. Add the tomatoes, water, rice, bell pepper, mustard, oregano, cayenne, salt, and black pepper. Stir to combine. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30 minutes, or until the rice is tender.