Applewood Smoked Bacon Pork and Rice Skillet
- 1/2 tablespoon olive oil
- 1 Pork Bacon Applewood
- 1 cup white rice
- 1 cup diced carrot
- 2 1/4 cups chicken broth
- 1 teaspoon Italian seasoning
- salt and pepper
- 1 medium lemon, sliced
- 1 1/2 cups small broccoli florets
- freshly chopped Italian parsley, for garnish (optional)
Remove the pork from the packaging to a cutting board; reserve the bacon bits and juices.
Heat the oil in a large skillet over medium- high heat. Add the bacon bits from the package marinade to the pan. Cook the bacon bits until they are crispy and cooked through. Spoon the bacon bits into a small bowl and leave any leftover grease in the pan.
Slice the pork loin into 1 1/2-inch pieces. In the same pan you cooked the bacon, sear the slices of pork for about 1 minute on each side over medium-high heat. Remove the pork to a plate.
Keep the pan on medium-high heat. Add rice, carrot and bacon bits to the pan. Stir a few times and then add in the chicken broth and Italian seasoning. Stir to combine and bring to a boil. Place the seared pork slices into the pan. Top with lemon slices and sprinkle with salt and pepper. Place a lid on the pan and reduce heat to simmer. Cook 15 minutes, then add in broccoli florets; cook 5 minutes more. If the liquid isn't fully absorbed, just remove the pan from heat and let it sit for a few minutes. Serve pork slices with a scoop of rice.