Pork Tenderloin with Rice Recipe

Make this pork and rice dish for a tasty dinner!

Pork tenderloin is a good meat cut choice for weekend meals because it is easy to prep and cook. This rice salad is a symphony of flavors and textures! The nutty, chewy red rice is a good complement to the mix of bold spices.

Pork Tenderloin with Rice Recipe

Len Santos-Ding of Feed 5000
Make this pork and rice dish for a tasty dinner!
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dishes
Cuisine Asian
Servings 4 to 6


Pork Tenderloin with Rice Ingredients

  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons Garlic powder
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon Spanish paprika
  • 450 Grams whole pork tenderloin
  • 1 tablespoon olive oil
  • 1 1/2 cups red rice uncooked
  • 1/2 Cup black beans dried
  • 1 cob corn husked
  • 1 tablespoon Butter softened
  • 1 medium green bell pepper cored and diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • juice from 1 lemon
  • 2 tablespoons olive oil
  • sal to taste
  • ground black pepper to taste
  • 1/2 Cup parsley chopped


  • Make the blackened pork tenderloin: Preheat oven to 450ºF. Combine all seasoning ingredients in a small bowl.
  • Pat tenderloin dry with paper towels. Rub seasoning mix all over pork.
  • Heat olive oil in a large frying pan over high heat until almost smoking. Sear tenderloin on all sides until browned.
  • Transfer to a baking tray and roast for 15 to 20 minutes in the oven. Rest for 10 minutes before slicing. Set aside.
  • Make the red rice and black bean salad: Cook red rice in 2½ cups water; set aside.
  • In another pot, cook black beans in 2 cups water for 40 minutes. Drain and set aside.
  • Brush corn with butter. Grill for about 6 to 8 minutes or until done and slightly charred. Slice off kernels from the cob.
  • Toss together red rice, black beans, corn, bell peppers, cumin, and chili powder. Drizzle with lemon juice and olive oil; toss well. Season to taste with salt and pepper. Sprinkle parsley and toss to mix well.
  • rice salad with sliced tenderloin. Serve warm, chilled, or at room temperature.
Tried this recipe?Let us know how it was!

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