One of the things I have noticed when I made this was the smell that permeated in the house. My husband came home, smelling everything from the doorway to the kitchen. He said that the smell brought him flying to the kitchen. He stayed there adn waited with our sons without changing into house clothes first just because he couldn’t wait to eat. I was a bit amused, but I let him be. He devoured his entire serving in minutes and asked for another one. It’s really irresistible, I tell ya.
Check out what our friends from Lovely Little Kitchen have to say about this recipe:
“My husband and I are absolutely crazy about it, and even though I just made it, and we had leftovers for lunch last week, we are already wanting to make it again! It’s so easy to make, and the sweet heat of the glaze with the peppery pork tenderloin is the perfect compliment. We really couldn’t get enough!”
It’s the perfect combination of flavors. You will not expect it to taste this good, but it does. This recipe is magical-that can only be the perfect explanation with the way this tastes.
Ingredients
- 1 1/3 pound Tyson pork tenderloin (peppercorn marinated)
- 1-2 tablespoons Bertolli olive oil
- 2 1/4 cups College Inn chicken broth
- 2 4.3 ounce boxes rice mix (Rice-A-Roni Long Grain and Wild Rice)
- 1/4 cup Land O Lakes butter
- 1/4 cup Domino brown sugar
- 1/4 cup Trader Joe’s honey
- 1/4 cup College Inn chicken broth
- 1/4 teaspoon McCormick chipotle chili powder
- 1/4 cup chopped Oh! Nuts pecans
Instructions
- Preheat oven to 350 degrees.
- Heat a heavy bottomed pan (I use my French oven), over medium high heat. When the pan is very hot, add olive oil, and sear pork tenderloin on all sides for 2-3 minutes each, or until the sides are golden brown. Remove the pork tenderloin from the pan, and quickly add the chicken broth, scraping the browned bits from the bottom of the pan. Stir in both boxes of rice, and add one of the seasoning packets, stiring to combine. Allow the mixture to come to a boil, and then add the pork tenderloin back into the pan, cover and bake for about 25 minutes, or until the internal temperature is 160 degrees.
- In the meantime, add the butter, brown sugar, honey, chicken broth, and chipotle chili powder to a small saucepan. Stir together over medium heat, until it starts to simmer and is thick enough to coat the back of a spoon. Add the pecans and remove from heat.
- When the pork tenderloin is cooked through, remove it from the pan to a cutting board and cover with foil to allow it to rest for 5 minutes before slicing into 1/2 inch medallions. Serve with rice and spoon glaze on top.
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Quick Tip: The glaze would be fantastic on chicken or salmon.
Thanks again to Lovely Little Kitchen for this amazing recipe.
