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Published : 09/27/2016 15:55:04
Categories : Entree
Oven Baked Pork with Rice Perleau
3 lbs. pork tenderloin, 6 slices @ 3/4 inch thick
3 tablespoons vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
2 dried New Mexico red chili peppers, crushed (optional)
1 cup rice, uncooked
1 14.5-oz can chicken broth
1 cup tomato juice
1/2 teaspoon celery salt
1/4 teaspoon black pepper
3 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend
Trim fat from pork tenderloin and cut into 6 pieces, approximately 3/4 inch thick. Heat oil in large skillet and brown pork well on both sides, remove and set aside. Cook vegetables and rice in same skillet with pan drippings until onions look clear and rice slightly browned. You may need to add more oil. Place vegetable-rice mixture in bottom of cast-iron pot (dutch oven). Place pork tenderloins on top. Blend chicken broth, tomato juice, celery salt, pepper and Olde Westport Sizzlin' Sunset Cajun Spice Blend in bowl. Pour mixture over top of pork tenderloins. Place lid on cast iron pot (dutch oven) and bake in a 350-degree oven for 60 minutes or just until liquid is absorbed by rice. Enjoy!