prep time
15 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice® Ready to Serve Long Grain and Wild Rice with Fine Herbs
4-125 g cups
1 tsp (5 mL)		smoked paprika
3/4 tsp (4 mL)		salt
1/4 tsp (1 mL)		pepper
1/4 tsp (1 mL)		dried oregano
1/4 tsp (1 mL)		brown sugar
1/4 tsp (1 mL)		garlic powder
1/4 tsp (1 mL)		onion powder
1		pork tenderloin (about ¾ to 1 lb/350 to 500 g)
1/4 tsp (1 mL)		ground cumin
2		red peppers, sliced
2 tbsp (30 mL)		canola oil

INSTRUCTIONS

Step 1: Preheat oven to 425˚F (220˚C). Line baking sheet with parchment paper; set aside. Stir together paprika, 1/2 tsp (2 mL) of the salt, pepper, oregano, cumin, sugar, garlic and onion powder. Rub pork tenderloin all over with half of the oil, and spice mixture.

Step 2: Place pork on prepared pan; bake for 20 to 25 minutes or until instant-read thermometer registers155°F (68°C) when inserted into thickest portion of the tenderloin. Let stand for 5 to 10 minutes.

Step 3: Meanwhile, in skillet, heat remaining oil over medium-high heat; sauté peppers with remaining salt for about 5 minutes or until tender.

Step 4: Heat rice according to package directions. Slice pork tenderloin and serve with rice and sautéed peppers.

Tip: If pressed for time, used 2 tsp (10 mL) Cajun seasoning or Creole mix for the spice rub. Substitute green, yellow or orange peppers for red peppers if desired.

Per 1/4 recipe：