day 5..... Pork Tenderloin and Lipton Onion Fried Rice

Ok... tonight we had it easy. The pork tenderoin was slow cooked yesterday for several hours in the dutch oven. It marinated for several hours before that. On the side we had fried rice. Tonight I used brown instant rice to add some extra fiber. You could use white as well. The only reason we didn't have the pork yesterday is that it wasn't quite ready when we were for supper. I think my husband is enjoying seeing his supper on here. Recipe follows, enjoy!

Ingredients:

2 cups oil
1/4 cup soy sauce (make sure it is gluten free)
1/3 cup brown sugar
1/4 tsp garlic powder
1/4 tsp cracked black pepper
3 pound tenderloin
1-2 cups chicken broth

Mix all ingredients except the pork and chicken broth in a gallon size freezer bag. Place pork inside mixing around to coat it good all over. You may want to set it in a plastic container in case of drips before you stick it in the refrigerator for at least 4 hours. 
Heat dutch oven to medium heat. Place meat in pan, searing to your preference on both sides. Add 1/2 cup of marinade to the pan. Add 1-2 cups of chicken broth. Cover and simmer on low for 3-4 hours until pork is fork tender. Check every so often to make sure liquid isn't cooking dry. Remove to plate and let sit for 10 minutes. Slice to desired thickness and serve with choice of sides. We chose fried rice. It was a favorite growing up.  Recipe follows:

Lipton Onion Fried Rice

2 T. oil
2 cups instant brown rice (white rice may be substituted)
4 cups water
1 packet of Lipton Onion Soup Mix
2 eggs lightly beaten
1 T. soy sauce and some extra for later

Heat oil to medium heat in a large skillet. Add rice, stirring to coat with the oil. If using white rice, you need to stir and cook a little while to give it a light brown color. Stir in water and soup mix. Bring to a soft boil. Cover and reduce heat to keep at a simmer until rice is tender and most of the liquid is absorbed, about 20 minutes. Stir this every now and then. When rice is how you want it, crank the heat back up to medium, make a well in the middle of the rice, and pour in the eggs. Keep stirring it every few minutes incorporating more of the rice until the eggs are scrambled and scattered throughout the rice. Once the eggs are finished, add about a scant tablespoon of soy sauce and stir. Serve on the side with your favorite meat, or have it as a lunch. This stuff is delicious. I always add a little more soy sauce to my plate as I love the stuff, but it is up to you. Adjust in the recipe as needed for your family. Enjoy!