Richard’s Pork Tenderloin and Rice Casserole

Ingredients

Brine

1 quart of water

1/3 C Kosher salt

1/4 C brown sugar

1 garlic clove smashed

2 bruised rosemary stems

1 t sage leaves

2 pound pork tenderloin

Recipe

Brined tenderloins 

1 C brown rice

1 onion fine sliced

1 can of beef consommé

1 1/2 C water

Salt and pepper

Directions

Heat oven to 350º Serves 4

Mix brine ingredients and pour into gallon resealable  bag. Add pork tenderloins that have fat and silver removed. Brine in refrigerator for two hours.

Add rice and sliced onions to 9 inch square dish or large loaf pan then add consommé plus water.  Remove tenderloin from brine, dry and season  with salt and pepper.  Place on top of rice.

Cover and seal dish with aluminum foil. Bake for about 1 hour. Serve with steamed broccoli.

Note:

My friend was going to law school and I was a financially struggling undergrad. He occasionally fed me. His favorite to share was his Granny’s pork tenderloin rice casserole. Not fancy but easy and tasty.

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