Monday, November 29, 2010

Pork Medallions with Brown Rice

Brown Rice with Pineapple and Peppers

3 cups water
1 cup pineapple juice
1/2 tsp sea salt
2 cups brown rice (rinsed)
2 tbsp dried basil
1/2 cup diced red bell pepper
2 green onions chopped (optional)

Rinse rice in strainer under cold water for 10 minutes.  Place water with pineapple juice in pot and bring to a boil, add rice and salt.  Lower heat to low and simmer for 40 minutes or until most of the liquid is gone.  Add peppers and green onions and stir in.  Let simmer for another 5 minutes and serve with pork medallions.

BBQ Pork Tenderloin Medallions

2 tbsp canola oil
2 medium pork tenderloins
1/2 cup barbecue sauce
2 tbsp dijon mustard
2 tbsp dried oregano
salt and pepper to taste

Slice tenderloins into medallions.  Heat oil in large skillet over medium high heat.  Add medallions and brown on all sides.  Pour barbecue sauce and dijon mustard and oregano over medallions and stir until all medallions are coated.  Lower heat to medium low and continue to brown turning every few minutes.  Continue doing this for 20 minutes.  Serve with rice. 


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