Arizona Pork Tenderloin
Nicely spiced pork with a cool, creamy sauce. Paired with rice and fresh corn on the cob it's a perfect autumn meal.
- 1 1-lb. pork tenderloin
- 1 TB. ARIZONA DREAMING
- 4 Cups cooked rice
- 1 TB. canola oil
- 1 large onion, chopped
- 1-2 TB. ARIZONA DREAMING
- 11/2 Cups water, divided
- 11/2 Cups chopped fresh tomatoes (we used cherry tomatoes)
- 2 tsp. honey
- 1-2 TB. fresh cilantro, finely minced (optional)
- 1/3 Cup sour cream
Preparation time 20mins
Cooking time 60mins
Preheat oven to 325°. Wash pork, pat dry. Season with the ARIZONA DREAMING. Place in a roasting pan and cook until the desired doneness is reached (165° will take 40-50 minutes). While the pork is in the oven, prepare the sauce.
For the 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 not brown, add the ARIZONA DREAMING and stir. Then add 1 cup of the water, the 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. 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 sauce over the meat or serve in a dipping bowl.