Juiciest Baked Pork Tenderloin & Greek Lemon Rice

Juiciest Baked Pork Tenderloin

Ingredients

2 Pork tenderloins, about 1 lb. each*
1 tbsp. Paprika
2 tsp. EACH: onion powder and garlic powder
1 tsp. EACH: oregano, salt, and pepper
1 tbsp. Vegetable oil
1/2 cup Campbell’s beef broth*
1 tbsp. Apple cider vinegar
1 tbsp. Butter
Minced parsley, to serve 

Instructions 

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.

Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.

Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about 1/4 cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4-inch-thick rounds. Serve with a little minced parsley.

Recipe and photo credit: The Endless Meal
*In flyer November 14-20, 2021 

Greek Lemon Rice

 Ingredients 

2 cups Western Family long grain rice*
Extra virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1/2 cup Bioitalia orzo pasta*
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups Campbell’s chicken or vegetable broth*
Pinch salt
Large handful chopped fresh parsley
1 tsp. dill weed 

Instructions

Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Heat about 3 tablespoon extra virgin olive oil in a large saucepan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.

Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)

Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.

Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Recipe and photo: The Mediterranean Dish
*In flyer November 14-20, 2021