Pork Medaillons with Cajun Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
1 teaspoon creole seasoning, divided |
vegetable cooking spray |
1/2 cup finely chopped sweet red pepper |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
1/2 cup finely chopped onion |
2 cloves garlic, minced |
1 cup long-grain rice, uncooked |
2 1/4 cups canned no-salt-added beef broth, undiluted |
1 bay leaf |
chopped fresh parsley (optional) |
hot sauce (optional) |
Directions:
1. Trim fat from tenderloin. Cut tenderloin crosswise into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness. Sprinkle with 1/2 teaspoon Creole seasoning.
2. Coat a large nonstick skillet with cooking spray. Add pork; cook over medium-high heat 3 minutes on each side or until browned. Remove from skillet, and keep warm.
3. Coat skillet with vegetable cooking spray; place over medium-high heat until hot. Add red pepper and next 5 ingredients; saute 8 to 10 minutes or until tender. Add rice; stir well. Add beef broth, bay leaf, and remaining 1/2 teaspoon Creole seasoning; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
4. Return pork to skillet; remove from heat. Cover and let stand 5 minutes before serving. Remove and discard bay leaf. If desired, sprinkle with parsley, and serve with hot sauce.
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