March 21, 2013
3 Tablespoons butter
2 Tablespoons olive oil
2 1/2 cups water
3 Tablespoons cayenne pepper
1 1/2 Tablespoons chili powder
2 teaspoons Season-All
1 teaspoon Worcestershire sauce
1 8 ounce pork tenderloin
2 cups rice
1 can stewed tomatoes
2 packages Peeps
In a small bowl (with a top), mix dry ingredients cayenne pepper, chili powder and season-all. Note: add Worcestershire sauce separately.
Cut pork tenderloin in half then cut into 1/4 inches (or to your desired thickest). Rub Worcestershire sauce on both sides of each piece and then the dry ingredients and marinate in the refrigerate for 1 hour.
In a microwavable glass bowl, add 2 cups of rice to 2 1/2 cups of water. Microwave on high 12-15 minutes. Remove and cover.
In a medium-size pot, add 2 Tablespoons of butter to heat. Add 1 can of stewed tomatoes and let simmer until hot, add 6-8 Peeps and melted while stirring constantly to sever over rice.
In a large heated sauce pan add 1 Tablespoon butter, 2 Tablespoons olive oil, add pork tenderloin and cook 2 minutes on each side then add Peeps to pan and saute until peeps are completely melted, about 3 minutes. (Please use your own judgement).
Plate pork, rice, cover with with stewed tomatoes.