In a small saucepan over medium high heat, bring one cup of water to a boil. Add Brown Rice (4 ounce) and reduce heat to medium. Simmer gently for 15 minutes until all the water has been absorbed. Cover and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Mince the Garlic (1 clove) and place into a small bowl.
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.
Remove leaves from Fresh Cilantro (0.25 ounce) and discard stems. Keep leaves whole and set aside.
Pat the Pork Tenderloin (8 ounce) dry with paper towels. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). In a large saute pan over medium high heat, add Olive Oil (1 tablespoon) and sear pork on all sides until deeply caramelized, two minutes on each side.
Remove pork from pan. Then heat Olive Oil (1 tablespoon) in the same pan over medium high heat. When hot, add the onion, red bell pepper, and garlic. Saute for three minutes until translucent.
Add the Red Cooking Wine (1/2 cup), and continue to cook for five minutes.
Add the Crushed Tomatoes (1 can), Dijon Mustard (1 package), Dried Oregano (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Bring to a simmer.
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.
Gently fold the brown rice into the tomato mixture and hold.
In the center of two plates, scoop a portion of the colorful rice. Top with the pork tenderloin slices. Garnish with cilantro leaves.