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.