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Ever since I can remember I have loved Southern food. I was the weird little girl who ate 5 bowls of jambalaya the first time I tried it at a get together and begged the host to give my mom the recipe. And then once I was grown, when I planned my first vacation, it was to New Orleans with plans to eat my way across the South.
You just can’t beat good old fashioned Southern cooking, but as you may well know, it’s not known for being very time friendly. And right now, with all the spring activities starting up I need time friendly meals so I can get everything done! Today I’ve taken one of my favorites, Hoppin’ John and turned it into a easy 30 minute meal in one dish. You might think of Hoppin’ John as a just a New Year’s tradition, but we enjoy it all year round. Maybe it brings us more luck that way?
Of course these Hoppin’ John bowls have black eyed peas and rice, but I’ve also added sauteed Smithfield® Garlic and Herb Loin Filet, green peppers, cherry tomatoes, and green onions. With flavorful pork, rice, black eyed peas, and veggies, these colorful bowls have all the important food groups and will really fill you up in a healthy way.Have you guys ever tried any of the Smithfield® marinated fresh pork loins before? They have so many flavors to choose from at my Walmart, I’ve yet to try one that my family didn’t love. The Slow Roasted Golden Rotisserie Tenderloin is my personal favorite. What’s nice about these pork loins is how versatile and how quick they are to prepare. Even on a busy night, you can get dinner on the table in 30 minutes. For today’s Hoppin’ John bowls I recommend the garlic and herb loin filet, it pairs perfectly with the Cajun seasoning in the rice.The majority of the work for this dish is simply in the prep work of chopping the veggies and cutting up the pork loin filet, which is done as the rice is cooking. Here’s the easiest way I’ve found to cut down a pork loin filet. Always trim away the tough silverskin first. After the silverskin has been removed, slice the loin in 1 inch thick slices. Then trim the fat off each slice and dice into bite size pieces. When you are done, you’ll have small lean pieces of pork that will brown quickly and yet remain tender.
What’s your go to meal for busy nights? I’d love to hear your meal in one combinations. If quick meal options are something you’d like more of, be sure and check out Smithfield’s website for inspiration.
Hoppin' John Bowls
- 1 cup long grain white rice
- 2 cups chicken or vegetable broth
- 1/2 teaspoon cajun seasoning
- 2 15 ounce cans black eyed peas drained and rinsed
- 1 Smithfield® Garlic and Herb Loin Filet
- 1 green bell pepper
- 1 cup cherry tomatoes
- 4 green onions
- 1/8 teaspoon cajun seasoning
- 1 Tablespoon olive oil
In a medium sized pan, bring the rice, broth, and cajun seasoning to a boil. Reduce to a simmer and cover with a lid. Simmer 15 minutes.
While the rice is cooking, prepare the vegetables. Dice the green pepper. Cut the cherry tomatoes in halves, and finely slice the green onions. Set aside.
With a sharp knife trim away the silverskin from the Smithfield Garlic and Herb Loin Filet. Cut the loin into 1 inch slices and then into bite sized pieces.
In a skillet, heat the olive oil over medium high heat. Add the pork loin and brown in the oil for 5-7 minutes, stirring occasionally so that all the sides are browned evenly. At this time add the drained and rinsed black eyed peas to the rice mixture and cover again to heat through. Add the green peppers and tomatoes to the pan with the pork. Season the veggies with 1/8 teaspoon of cajun seasoning, if desired. Saute for 4-5 minutes.
To serve, layer the rice and peas in the bottom of the bowls, then add the pork and veggies, and top it off with the sliced green onions. Serve with hot sauce if desired.