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. Enjoy.
Copyright © 2018, Los Angeles Times