Nothing is easier than a one dish meal, especially for a busy weeknight. Serve with a mixed greens salad tossed with a simple vinaigrette.


  • 1 pound pork tenderloin (lean, cut into bite-sized pieces)
  • 8 ounces white mushrooms (sliced, OR brown mushrooms)
  • 1 1/2 cups chicken broth (reduced-sodium)
  • 1 cup long grain rice (wild and)
  • 1 tablespoon Italian herbs (herbes de Provence OR other dried herb blend)
  • 1 1/2 cups frozen mixed vegetables (thawed)
  • salt
  • black pepper


  1. In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.
  2. Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.
  3. Season with salt and pepper to taste and serve.
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