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.
Oxmoor House Cooking Light Collection
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