Braised Pork Tenderloin with Wild Rice Pilaf!
By: Kecia’s Flavor Breakthrough!
One of my favorite gifts I received this Christmas was from my lovely stepdaughter, she got me a cast iron braising pot! I love this pot!! I have cooked in it several times and I want to use it again. The things I love about it are, one… you can start it on the stove and finish it in the oven, two… great for a multi ingredient dish and three… this one couldn’t be any easier to clean. It has been super cold the past few days, I wanted to do a nice comforting and hot meal, that was not only flavorful but gorgeous in the dish. I am also trying to lighten up our menu a bit, too. This will be served with some Toasted Garlic Broccolini.
Serves 4 – 6
- 2 tbsp. olive oil
- One pork tenderloin, whole
- 1 onion, julienned
- 1 carrot, chopped
- 4 cloves of garlic, sliced
- ¼ cup white wine (optional)
- ½ cup wild rice blend (I like Lundberg Wild Rice Blend)
- 1 tsp. oregano
- T tsp. thyme
- 1 tsp. parsley
- 2 1/2 cups broth (I am using chicken tonight)
- ½ cup basmati rice
- Salt and pepper to taste
Preheat oven to 350° F
In your braising pot (or oven proof pot) heat oil over medium high heat. Season your tenderloin with some kosher salt and black pepper. Place tenderloin into oil, sear each side for 2 – 3 minutes or until there is a nice browned crust.
Now remove the tenderloin and let it rest on a plate. In the pot add the onion and carrot and cook until onion is slightly translucent. Add garlic and cook an additional minute.
Deglaze the pan with your wine (or replace with a little of the broth you are using)
stir in the wild rice oregano and thyme, add the broth and stir to combine completely.
Now place your tenderloin in and push down to touch the bottom of the pot. (Nope… I didn’t forget the basmati)
Put the lid on and place pot into oven. Bake for 45 minutes. Pull out of oven and remove tenderloin for a minute, make sure there is enough liquid left and add your basmati and some salt and pepper to taste, stir in completely,
place tenderloin back in the pot turning over onto the opposite side it was first on.
Put lid back on and continue to bake 20 – 25 minutes until liquid is absorbed and rice is tender. Meat should read at least 145°F for safety. Pull from oven and let rest for 10 minutes while you cook your veggies.
Remove tenderloin and slice, fluff the rice and check the seasoning. Place tenderloin slices back on the rice.
Serve with a nice green vegetable or salad and a crusty bread.