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Pork And Brown Rice

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 477
Ingredients Method

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

Method
 

  1. 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.
  2. 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.