Saturday, August 4, 2012

Pork Tenderloins with Rice and Country Gravy

Pork Tenderloins with Rice and Country Gravy
The picture for these Pork Tenderloins did not come out exactly as I would have liked.  These tenderloins were much more appetizing than the picture makes them appear.  

The original recipe was found in Patti LaBelle's cookbook and I tweaked it based on our families likes and dislikes.  

This dish was definitely a comfort meal.  Enjoy!

Pork Tenderloins with Rice and Country Gravy


1 1/2 lbs Pork or turkey tenderloins, cut into 1 inch pieces
2 Tsp Mrs. Dash
1 1/2 Tbsp margarine or butter
1 Onion, chopped
1 Celery stalk, chopped
1 Carrot, chopped
1 Garlic clove, minced
1 Uncle Ben's box rice (preferably 10 min variety), serving size 4
1 Can healthy request cream of mushroom
1/2 Cup fat-free half and half
1/2-1 Tbsp fresh thyme
1/4 Tsp pepper

Season the tenderloins with Mrs. Dash and pepper.  

Melt butter in a large deep skillet.  Add the tenderloins, onions, celery, and carrots.  Cook until the meat is almost done and the vegetables are tender, about 10 mins. (flip tenderloin pieces after 5 mins.)

Remove the tenderloins and vegetables to a plate.  In the same pan, prepare the rice according to box directions.

While rice is cooking, whisk soup, half and half, thyme and pepper together in a small bowl.  

After rice is prepared add tenderloin mixture to the skillet.  Top with soup mixture and cook on low heat until it is heated through, about 10 mins.

Serve with your favorite vegetable for a complete meal.

My youngest loved this dish!