Pan seared Pork Medallions with Savory Glaze and Rice with Pigeon Peas

Ingredients

Pork

1 lb. of Pork Loin

GOYA® Adobo with Pepper to taste

Ingredients for the Sauce

1 tbsp. of GOYA® Adobo with Pepper

2 tbsp. of GOYA® Honey

1 tbsp. of Dijon Mustard

1 tbsp. of Soy Sauce

1 Envelope of GOYA® Sazon without Annatto

1 tbsp. of GOYA® Lemon Juice

1 tsp. of Sugar

Rice

1 Box of GOYA® Rice & Pigeon Peas

Directions

1. Cut the Pork in eight to twelve portions and season it with Adobo and Sazon.
2. In a hot pan, sear the seasoned Pork on both sides and finished cooking in a 400 degrees oven till desired consistency.
3. In a small pan add the ingredients of the sauce and heat for three minutes.
4. To cook the Rice, please follow the directions located on the GOYA® Rice & Pigeon Peas box.
5. In the center of the plate put the rice in the middle add the pork slices on the side and pour the sauce over the pork.
Serves 4

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