Applewood Smoked Pork Loin with Corn & Mexican Cheese Rice

Ingredients

• 1 Smithfield Applewood Smoked Bacon Dry Rubbed Pork Loin Filet (1.5 lbs)
• 1.5 cups Ralston Family Farms™ Whole Grain Aromatic Purple Rice, cooked
• 1.5 cups Birds Eye Steamfresh Super Sweet Corn, Frozen Vegetables
• 0.75 cup Sargento® Off the Block Fine Cut 4 Cheese Mexican Blend Natural Cheese Shreds
• 1 tbsp olive oil
• Salt and pepper to taste

Steps

1. Cook purple rice according to package directions.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork loin 3–4 minutes per side until browned.
3. Reduce heat to medium and cook 12–15 minutes until internal temperature reaches 145°F. Remove and let rest 5 minutes.
4. In the same skillet, add frozen corn and cook 3–4 minutes until heated through.
5. Stir cooked rice into the corn, then fold in Mexican cheese blend until melted.
6. Slice pork and serve over cheesy corn rice.