Directions

1. Preheat broiler and line a baking sheet with foil.
2. Pat pork dry with paper towels. Brush with 1 teaspoon olive oil. Toss half the scallions, half the parsley, and half the dill together in a small bowl and rub over pork.
3. Heat remaining oil in a Dutch oven over medium high heat.
4. Add the remaining scallions, celery, garlic and rice. Cook until vegetables are tender, about 2-3 minutes.
5. Add the tomatoes with juice and water. Bring to a boil, reduce heat to medium-low and cover. Simmer until rice tender, about 20 minutes.
6. Meanwhile, broil pork, turning once, until lightly browned- about 8-10 minutes per side. Thermometer should read 145 degrees when inserted in center.
7. Remove pork from oven and let rest 5 minutes.
8. Stir together parmesan, remaining parsley and dill into the rice.
9. Slice pork and serve over rice.

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