Pork Medaillons With Cajun Rice

• 1 (3/4-pound) pork tenderloin
• 1 teaspoon Creole seasoning, divided
• Vegetable cooking spray
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup long-grain rice, uncooked
• 2 1/4 cups canned no-salt-added beef broth, undiluted
• 1 bay leaf
• Chopped fresh parsley (optional)
• Hot sauce (optional)

1. Trim fat from tenderloin. Cut tenderloin crosswise into 1-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness. Sprinkle with 1/2 teaspoon Creole seasoning.
2. Coat a large nonstick skillet with cooking spray. Add pork; cook over medium-high heat 3 minutes on each side or until browned. Remove from skillet, and keep warm.
3. Coat skillet with vegetable cooking spray; place over medium-high heat until hot. Add red pepper and next 5 ingredients; saute 8 to 10 minutes or until tender. Add rice; stir well. Add beef broth, bay leaf, and remaining 1/2 teaspoon Creole seasoning; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
4. Return pork to skillet; remove from heat. Cover and let stand 5 minutes before serving. Remove and discard bay leaf. If desired, sprinkle with parsley, and serve with hot sauce.

pork tenderloin, creole seasoning, vegetable cooking spray, sweet red pepper, green pepper, carrot, celery, onion, garlic, longgrain rice, salt, bay leaf, fresh parsley, sauce

Taken from www.myrecipes.com/recipe/pork-medaillons-with-cajun-rice (may not work)