SPICY SEARED
PORK TENDERLOIN
With Red Pepper Citrus Sauce
and Brown Butter

Yield: 2 servings

Ingredients:

• 1/4 cup rice, white, converted
• 1/4 cup rice, wild, rinsed
• 1 qt chicken stock made from Minor’s chicken base
• 1 each red pepper roasted, peeled and seeded, or try our Italian roasted tomatoes
• 2 Tbs orange juice concentrate, undiluted
• 2 oz fresh squeezed grapefruit juice
• 1 Tbs clover honey or orange marmalade
• 4 oz butter, unsalted, clarified and heated to nutty hazelnut flavor and color.
• 1 ea pork tenderloin, about 16 oz salt and pepper to taste
• Mustard Seed Smoky Cajun seasoning to taste
  6-8 oz fresh green vegetable of your choice; zucchini, broccoli, spinach

1. Place converted rice in small saucepan and cook with 6 ounces of the chicken stock covered until the liquid is absorbed.
2. Cook the wild rice in an open pot with 12 ounces of the stock until tender, drain excess liquid and coat with a little olive oil to hold until service.
3. Peel sinew and silver off tenderloin. Rub with olive oil, coat with Smoky Cajun spices and sear in hot pan with no oil until crust forms. Place in medium oven and roast until internal temperature of 155 degrees. Remove from oven and let rest at least 15 minutes before slicing.
4. Place orange juice concentrate, honey, and grapefruit juice in sauté pan and bring to a boil, reduce slightly. Puree with the roasted pepper in a food processor or with a hand held immersion blender. Correct seasoning.
5. Combine rice and garnish with fresh chopped parsley.
6. Prepare vegetables to taste.
7. To serve, using ring mold, press rice mixture in center of plate. Slice pork into ½ inch medallions on the bias and place on top of rice. Place vegetables on one side of the rice and the red pepper sauce on the other. Drizzle brown butter over the top of the pork and rice.