These pork tenderloins are my go-to staple for a simple, clean family meal. Sometimes we even have leftover I can throw into a lunch fritatta or hash! My approach for a dinner night like this is SUBSTITUTE SUBSTITUTE SUBSTITUTE! Don’t want broccoli? Use whatever vegetable you have. Want to DIY your own pork marinade? Go for it!
Highlights
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4
Make Ahead? – No
Freezer Friendly? – No
Substitutions? – Yes, mix up anything you prefer (veg, meat, or rice side!)
Ingredients List
- 1.5 lb pre-marinated pork tenderloin (e.g., Smithfield, hatfield etc.)
- 1 lb broccoli
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 1 box rice pilaf (e.g., Near East)
This recipe contributes 3 items to your weekly list plus 4 pantry staples.
Recipe: Pork Tenderloin, Broccoli, and Rice
- Heat oven to 375° or 400° per instructions on pork. Place pork in a foil-lined dish and cook as prepared once the oven is ready (likely 30-40 minutes).
- Chop broccoli into florets. Stir in olive oil, paprika, cumin and salt and pepper until coated. Spread in a baking dish or separate foil-lined pan. Bake alongside the pork for 20-25 minutes.
- Boil water for the rice and cook as directed on the box.
Family Tips
- I love these pre-marinated pork because there are so many varieties. I personally love the teriyaki marinade as well as the lemon/garlic and dry spice blends.
- If you don’t want broccoli you can follow the same process for cauliflower or even asparagus (but for asparagus drastically reduce the cooking time to about 10-12 minutes).
- If you don’t eat all of the rice, broccoli or pork for dinner you can easily re-heat for lunch as a mini-meal or separate the ingredients to add pork to an egg scramble, or broccoli/rice to lunch bowl!
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