Cooking Instructions
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Step 1
In a small saucepan over medium high heat, bring one cup of water to a boil. Add
Brown Rice (115 g)
and reduce heat to medium. Simmer gently for 15 minutes until all the water has been absorbed. Cover and set aside.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Mince the
Garlic (1 clove)
and place into a small bowl.
Step 4
Peel the
Onion (1/2)
. Cut the onion and
Red Bell Pepper (1/2)
into quarter inch diced pieces. Add to the bowl with the garlic.
Step 5
Remove leaves from
Fresh Cilantro (9 g)
and discard stems. Keep leaves whole and set aside.
Step 6
Pat the
Pork Tenderloin (225 g)
dry with paper towels. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
. In a large saute pan over medium high heat, add
Olive Oil (15 mL)
and sear pork on all sides until deeply caramelized, two minutes on each side.
Step 7
Remove pork from pan. Then heat
Olive Oil (15 mL)
in the same pan over medium high heat. When hot, add the onion, red bell pepper, and garlic. Saute for three minutes until translucent.
Step 8
Add the
Red Cooking Wine (120 mL)
, and continue to cook for five minutes.
Step 9
Add the
Crushed Tomatoes (1 can)
,
Dijon Mustard (1 pckg)
,
Dried Oregano (as needed)
,
Cayenne Pepper (as needed)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
. Bring to a simmer.
Step 10
Return pork to the pan with the crushed tomato mixture and braise in the oven for thirteen minutes or until desired doneness, and set aside. Remove pork from pan and slice into half inch slices, then keep warm.
Step 11
Gently fold the brown rice into the tomato mixture and hold.
Step 12
In the center of two plates, scoop a portion of the colorful rice. Top with the pork tenderloin slices. Garnish with cilantro leaves.
