Looking for a quick and tasty meal during the holiday season (or any time)? This fast and easy Italian Asiago Pork just may fill the bill.
Quick, Easy And Different
When you’re pressed for time during the holidays, or any other time, this is one of those perfect meals that’s a bit unusual but easy.
This pork dish takes advantage of a convenience food I just love–those rice and sauce sides. I find they have great flavor for what they are and they’re pretty cheap too. What’s not to love?
The rice mix flavor I used is not available in my area, but I found it at Amazon. I purchased it because I was sure I’d like this variety. However, I list a few viable substitutions in the recipe card.
Pork Tenderloin Cooks Quickly
I was lucky enough to have a couple of pork tenderloins in my freezer due to a buy-one-get-one sale. They are quite versatile because you can do so much with them. I use them to make my Stuffed Pork Tenderloin and schnitzels. Sliced thinly, it cooks very quickly so it’s an excellent choice for this recipe.
However, I think this would be wonderful with chicken too, so if you have some boneless skinless breasts or thighs, go right ahead and use those. Everything will taste fine and blend so well together. In fact, if you cannot find the variety of mix called for in the recipe, you may enjoy this better with chicken as there are many chicken varieties to choose from in those rice mixtures.
Arugula Adds Dimension
Arugula (aka rocket in UK) is my favorite salad green. Much like escarole, it’s versatile because it’s great raw and cooked. I’ve used it cooked before in my Chicken In Arugula Cream Sauce.
If you don’t care for arugula, then you can substitute baby spinach–or use both if you have it!
- 2 tbs olive oil, divided
- 1 lb. pork tenderloin, sliced into strips
- 1 large onion, thinly sliced
- 1½ cups water
- 1 cup milk
- 1 package asiago or parmesan flavored rice side dish (see NOTES)
- 2 cups packed arugula, chopped
- Heat 1 tablespoon of the olive oil in large nonstick pan over medium-high heat. Season pork with salt and pepper, if you’d like. Add pork and cook about 3 minutes or until done. Remove from pan and set aside. Heat remaining 1 tablespoon of the olive oil in same pan over medium heat and cook your onion, covered, stirring frequently about 6 minutes or until browned. If onions start to stick, stir in 1 tablespoon of water. Remove from pan and set aside with pork.
- Pour water, milk and rice side packet into the same pan and bring to a boil, then turn down the heat to medium and continue cooking 8 minutes. Toss in the arugula and cook 2 minutes more.
- Add the pork and onions and serve,
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**Adapted from Knorr Yum