I saw the recipe for this rice on Gina's Skinny Recipes and decided to give it a go using what I already had. I love recipe that you can use frozen food and pantry items for, it makes life easier! The pork tenderloin marinated in a BBQ sauce/chipotle sauce I poured over it in a Ziploc for a couple of hours. Marinate longer if you have the time, I did not. Also, this rice isn't fried in oil! I used precooked brown rice I bought from Fresh n Easy. It already had mushrooms and other veggies added in so it was extra tasty.
Shrimp & Pineapple 'Fried' Rice
- about 1/2 lb shrimp, peeled and deveined
- 1 cup celery, chopped
- 1 Tb diced jalapeno, jarred
- 1 egg
- 3 Tb crushed pineapple
- 9 ounces precooked brown rice, or whatever you have on hand
- 1 tablespoon soy sauce
- garlic, to taste
- S&P to taste
Preheat skillet to medium heat and saute the shrimp. Next add the egg and cook until scrambled. Remove the shrimp and egg and place on separate plate. Add the remaining ingredients through the rice and saute until the celery has softened. Add the remaining ingredients including the shrimp and egg and cook until heated throughout. Set aside.
Brown the pork tenderloin on all sides in a hot skillet. Transfer to a preheated 350 F oven. It's pretty standard to cook pork at 350 F for 30 minutes per pound of meat. The internal temp should read 155 F, which means you should remove it from the oven when it reads about 145-150 F because the temperature will continue to increase while the meat is resting.
Cover with a foil tent and let the meat rest for 10 minutes. This allows time for the meat to continue cooking while the juices redistribute throughout. It's perfectly fine to eat pork that is the slightest bit pink, it shouldn't scare you. However rare or undercooked pork is a big no no.
Plate up with some veg and enjoy! Due to the short amount of time my meat had to marinate, it was delicious with BBQ sauce brushed onto the meat after it was plated.