- 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)
- 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
How to Make It
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.