Pork with Red Rice and Roasted Tomatoes

Ingredients

• Rice1 cup (200 g)
• Pork Loin150 g
• Rosemary1 teaspoon (2 g)
• Tomato2.5 count (325 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Wash the vegetables and chop half a tomato, the onion and garlic. Set aside the two remaining tomatoes.

3. 3

   Step 3

   Cut the remaining two tomatoes lengthwise and spread with 1/4 of the oil. Season with salt and pepper and, if desired, add oregano.

4. 4

   Step 4

   Bake at 356 °F (180 °C) for 15 minutes.

5. 5

   Step 5

   Meanwhile, heat a pan over medium heat and pour 1/2 tablespoon of oil.

6. 6

   Step 6

   Once heated, stir-fry the onion for 7 minutes over medium-low heat.

7. 7

   Step 7

   Meanwhile, heat a pan over medium heat, pour in the remaining oil and place the pork loin. Cook for 7 minutes over medium heat.

8. 8

   Step 8

   Once the pork is browned and can be easily removed from the pan, flip and add salt and rosemary.

9. 9

   Step 9

   Cook for 4 more minutes and flip again. Add salt and rosemary. Turn off.

10. 10

    Step 10

    Once the onion is done, add the garlic, tomato and salt.

11. 11

    Step 11

    Mix and cook for 5 minutes over medium heat until the tomato releases its juice.

12. 12

    Step 12

    Press on the tomatoes with a fork to break them down and add the paprika. Add the rice and mix.

13. 13

    Step 13

    Season to taste and serve the rice on a plate with the pork loin and tomatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork with Red Rice and Roasted Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.