Cajun Pork Loin with Herb and Butter Rice and a side of Green Beans and Potatoes

Ingredients:
-3 strips of 6-8oz pork loin
-Knorr's Herb and Butter Rice
-Can of no salt added green beans
-Can of diced potatoes
-Seasoning (salt, pepper, onion powder, garlic powder, cayenne pepper, chili powder, tony chacheres, hot sauce, worcestershire sauce)

This recipe will make three hefty servings. I usually make this much at one time and save it for later in the week. It usually takes about an hour to cook, and being in college I don't have an hour to cook every night, so adjust the ingredients if you need.

Step 1: Season the meat as you see fit. I used all of the seasonings listed above. I never really measure the amounts I use, so I don't really know what to tell you other than I pretty much had equal parts of everything. if you want me to measure the amounts I use from now on, just let me know

Step 2: Throw the three strips of pork onto the already hot GF grill. Allow to cook for probably 12-15 minutes, depending on the thickness of your meat. Always check your thickest piece of meat to see if it's cooked inside.

Step 3: Use the microwavable instructions on the package of the Knorr's Herb and Butter Rice. I basically just pour it into a microwavable tupperware dish and cover it with water. Just stick in in the microwave for about 15 minutes I believe and let it cook.

Optional step 1: I always try to add protein and fiber to my diet, so I always add a package of starkist herb and garlic tuna and a small can of no salt added peas to my herb and butter rice. It taste awesome to me and my roommate, but I know most people probably wouldn't like it.

Step 4: Open and drain your green beans and potatoes, place in microwavable dish, season with salt and pepper, and let microwave for about 2 and a half minutes. I like to mash it all together once it comes out, but that is a personal preference.

Optional Step 2: I split up the rice into three separate containers and place one piece of pork on top of each dish of rice. I then split the green beans and potatoes into three separate dishes as well. I then put two of each of the dishes in the fridge and save for later. Obviously this step is unnecessary if you only made enough for one serving. I find this is a great way to make lunch/dinner for two-three days.