Pork Tenderloin Recipes
Pork with Rice and Tomatoes
Pork Tenderloin Recipes using the tenderloin can reduce the cooking time as this joint of meat does not need to cook as long as other parts of pork.
Using the Tenderloin is also very Healthy for your family as it is very lean.
This dish is very big, bold and filling and makes a super Family Meal.
6 Tablespoons Olive Oil
3 Onions, Diced
1.1kg Lean Pork Tenderloin, cut into 5cm Chunks
6 Garlic Cloves, Grated
Handful Flat Leaf Parsley, Chopped
1 Tbsp Thyme Leaves, Chopped
1 Tbsp Sage Leaves, Chopped
2 Tsp Paprika
150ml Dry White Wine
550g Long Grain Rice
4x400g Canned Chopped Tomatoes
Salt and Black Pepper
Serves 6-8
Pre-Heat the oven to 150C/300F/Gas 2.
Heat the oil in a large heavy-based pan, add the onions, and cook over medium heat for 5 minutes, or until softened.
Add the pork and cook, stirring occasionally, for 5 minutes, or until no longer pink.
Add the garlic, parsley, thyme, paprika and combine well, then add the wine and cook for 5 minutes.
Add the rice and tomatoes, stir to combine, then season well with salt and pepper.
Transfer into an oven proof dish if your pan cannot go into the oven.
Cover with a lid and cook in the oven for 1 hour. Stir occasionally and add a little hot water if it starts to dry out.
Remove from the oven and allow to stand for 10 minutes with the lid on before serving.
Freezing Instructions:- Leave to cool completely, then transfer to seal able freezer proof containers, making sure the pork is well covered. Freeze for up to 1 month.
To serve, defrost in the refrigerator over night, then reheat in a microwave on high for 3-4 minutes, stir then heat for a further 3-4 minutes until piping hot. Leave to stand before serving for at least 5 minutes.
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