Bourbon Habanero Pork Tenderloin with Four Cheese Orzo

Matt requested habanero barbecued pork and orzo for his birthday dinner. This is what I whipped up with those items to build from. I saved a lot of time using a bottled habanero barbecue sauce; the Meijer select brand I used is excellent.

1 pork tenderloin
olive oil
garlic powder
Bottled Habanero BBQ Sauce
Bourbon (I used Jim Beam Black)
1 can diced tomatoes, divided

Sprinkle tenderloin with garlic powder. Let sit for about 15 minutes. Mix 1/2 bottle BBQ sauce, a splash of bourbon and 1/2 can tomatoes with juice. Set aside.

Preheat oven to 400°F.

Heat a large cast iron skillet on medium high heat. Drizzle with olive oil. Sear pork on both sides.
 Add onion and brown for a minute or so. fileId:3096224744080627;size:inter;







Add BBQ sauce mixture and stir, making sure to cover the pork with onions and sauce.

Bake 10 minutes. Turn pork over and cover with sauce once again. Bake 10 more minutes. Remove from oven and let rest 10 minutes.fileId:3096224744080629;size:inter;


While pork rests start orzo.






Four Cheese Orzo
3 cups chicken broth
1 1/2 cups orzo
3 cloves garlic, chopped
half and half
1 T butter
1/2 can diced tomatoes, drained
four shredded cheeses, about 1/4 cup of each (I used sharp cheddar, Asiago, parmesan and mozzarella)

In a large saucepan, bring broth and garlic to a boil. Add orzo and tomatoes and cook 10 minutes. Stir in a splash of half and half and butter. When butter is melted, remove pan from heat and add cheeses one by one, stirring after each addition.

Serve pork sliced into medallions smothered with onions and pan sauce with a scoop of the orzo.
Yummay! fileId:3096224744080630;size:inter;

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