Brandied Pork Medallions with Broccoli Almondine Rice

1 pkg. (4.6 oz.) Uncle Ben's country Inn Brand Rice Dishes Broccoli Almondine
1-/4 cup water
3 tbsp. butter or margarine
4 pork tenderloin patties, about 4 oz. each*
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup finely diced smoked ham
One lg. leek, white part only, thinly sliced and separated into rings (about 1 cup)
1 med. red apple, coarsely chopped (about 1 cup)
1/4 cup whipping cream
2 tbsp. brandy
Apple slices (optional)
Thin diagonally sliced green part of leek (optional)

Remove packet of almonds from package; set aside. Combine water, 1 tbsp. of the butter and content of rice and seasoning packets in saucepan. Bring to a boil. Cover tightly and simmer 10 minutes. While rice simmers, sprinkle pork with salt and pepper. Heat remaining 2 tbsp. butter in 10 inch skillet over medium heat. Add pork to skillet; cook about 5 minutes per side or until cooked through. Remove rice from heat. Stir in ham. Let stand covered until all water is absorbed, about 5 minutes. Remove pork with slotted spatula to serving plate; keep warm. Add leek to skillet; cook and stir until softened, about 2 minutes. Add apple, cream and brandy. Bring to a boil; cook and stir until thickened, about 3 minutes. Pour over pork; serve alongside rice. Garnish plate with apple and leek slices, if desired.

Makes 4 servings.

*NOTE: To make pork tenderloin patties, cut pork tenderloin into 4 oz. portions; flatten across grain to 1/4 inch thickness.

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Cajun Country -- New Iberia, Louisiana