Arizona Dreaming (Penzy Spice) Pork Tenderloin & Rice

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Nicely spiced pork with a cool, creamy sauce. Pair with corn on the cob.

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Ingredients

  • Seasoned butter:
  • PORK
  • 1 1lb. pork tenderloin
  • 1 Tbsp. Arizona Dreaming seasoning
  • 4 cups cooked rice
  • .
  • SAUCE
  • 1 Tbsp. canola oil
  • 1 large onion, chopped
  • 1-2 Tbsp. Arizona Dreaming seasoning
  • 1 1/2 cups water, divided
  • 1 1/2 cups chopped fresh tomatoes (we used cherry tomatoes)
  • 2 tea. honey
  • 1-2 Tbsp. fresh cilantro, finely minced (optional)
  • 1/3 cup sour cream
  • .
  • CORN ON THE COB
  • 8 ears of corn
  • 1 lime, juice of
  • 2 Tbsp. sugar
  • 1/2 cup butter, softened (1 stock)
  • 1 Tbsp. Arizona Dreaming seasoning

Preparation

Step 1

PORK
Preheat oven to 325 degrees. Wash pork, pat dry. Season with the Arizona Dreaming. Place in a roasting pan and cook until the desired doneness is reached (165 degrees will take 40-50 minutes). While the pork is in the oven, prepare the sauce.

SAUCE
Heat the oil in a large skillet over medium heat. Add the onion. After about 3 minutes, when the onion is turning translucent but no brown, add the Arizona Dreaming and stir. The add 1 cup of the water, tomatoes and honey. Cook 20 minutes, stirring frequently to break up the tomatoes. After 20 minutes, add the remaining water, along with the minced cilantro if using. Remove the pan of sauce from the heat.

RICE
Using a slotted spoon, mix about half of the sauce into the cooked rice. The slotted spoon helps you get the chunkier bits and less liquid into the rice. Pour the remaining sauce into a medium bowl and gently mix in the sour cream.

Slice the pork into thin pieces and serve with the seasoned rice. Pour the remaining sauce over the meat or serve in a dipping bowl.

CORN ON THE COB
Place cleaned ears in a stock pot. Cover with water. Add the lime juice and sugar. Bring to a boil and boil for 2 minutes. Remove the pot from the heat and let sit for 10 more minutes.

While corn is resting, combine the butter and Arizona Dreaming in a small bowl and mix thoroughly. Remove the corn from the water, rinse briefly to cool just a bit and serve with the seasoned butter, using about 1 Tbsp. per cob.

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