Pan Roasted Wicked Jalapeno & Pork Tenderloin
Ingredients
14 OZ Queen City Sausage Wicked Jalapeno—2 links
19 OZ Marinated Pork Tenderloin-Sliced into 1 ¼”pieces. (Italian marinade style used here)
1 ½ Cup Medium Grain Rice
½ Red Onion Sliced
8 OZ Portabella Mushrooms–Sliced
2 OZ Craisins
3 OZ Olive Oil
3 OZ Italian Dressing
Instructions
Prepare the rice according to the package. Medium, non-stick skillet. Low heat. Add Olive oil to coat skillet. Add the pork tenderloin slices to slowly brown—do not over cook. Add the Italian dressing.. Add the Wicked Jalapeno links to brown. Add the sliced onions, mushrooms, and Craisins. Cover the skillet. Keep the pork moist to ensure tenderness. Cook thoroughly, but slowly. Serve immediately with rice. Use the juices from the skillet to blend or top the rice.