Pork Medaillons with Cajun Rice

Oxmoor House
3 servings.


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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)


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.

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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 400
Caloriesfromfat 9 %
Fat 3.8 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 29.6 g
Carbohydrate 59.4 g
Fiber 0.0 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 483 mg
Calcium 0.0 mg