Roasted Pork Tenderloin with Saffron Rice

To me this recipe is perfect for the fall season. We all crave comfort food as the weather gets cooler, and this is a comfort food that’s easy enough to prepare for a family dinner or fancy enough to serve at your next dinner party. In addition to being a comfort food, this meal looks like fall. The rice is a tasty combination of dried cranberries, golden raisins, and toasted pine nuts. You’ll see the colors of the rice repeat the colors of our East Tennessee trees in the fall, and this makes for a beautiful presentation. I’m always happy when I make this pork tenderloin with saffron rice.

Pork Tenderloin:

• 1-2 tablespoons Cavenders Greek seasoning
• 2 to 2 ½ pounds pork tenderloin

Preheat oven to 425 degrees. Season the pork tenderloin with Cavenders Greek seasoning pressing the seasonings into all sides of the meat. Place in oven and cook, uncovered, for about 20-25 minutes or until thermometer inserted in center of roast registers 160 degrees. Cover with foil and let stand for 10 minutes before slicing.

Rice:

• 15 oz package of Mahatma Saffron Yellow Rice
• 2 teaspoons oil
• ½ onion, chopped
• 1 cup dried cranberries
• ½ cup golden raisins
• ½ cup pine nuts, toasted
• Fresh thyme sprigs for garnish

Prepare rice according to package instructions. Meanwhile, heat the oil over medium high heat. Add the onion and cook until tender, but not brown. When rice is cooked add onions, cranberries, raisins and toasted pine nuts. Arrange sliced pork on a platter or individual plates with rice and garnish with a sprig of fresh thyme.

Note: Pine nuts can be toasted in the microwave. Spread nuts evenly on a microwave save plate for 1-4 minutes. Check to make sure pine nuts do not burn by cooking in thirty second intervals on high. Stir pine nuts between each interval for even toasting.

Suggestion: Serve this with my kale salad recipe. You can find that recipe here.