Brown Basmati Rice and Roast Pork Tenderloin

Brown Basmati Rice and Roast Pork Tenderloin
Photo: Plamen Petkov
Makes 4 servings (serving size: 1 cup rice mixture, 3 oz pork)


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1 (12-oz) pork tenderloin
1/2 teaspoon minced fresh rosemary, divided
2 tablespoons plus 1 1/2 tsp extra-virgin olive oil, divided
1/2 teaspoon salt, plus more for rice cooking water
2/3 cup brown basmati rice
1/2 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon plus 1 tsp whole-grain mustard
1 cup red grapes, halved
1 sweet apple, such as Braeburn, diced
Green beans, optional


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 400°. In oven-safe pan, rub pork with 1/4 tsp rosemary and 1/2 tsp oil. Roast until thermometer in thickest part of pork registers 145° (25-30 minutes).

2. Meanwhile, cook rice in boiling lightly salted water until just tender (30 minutes); drain.

3. In a large bowl whisk remaining 2 TBSP plus 1 tsp oil with lemon zest and juice, mustard, and 1/2 tsp salt; remove 2 TBSP. Add rice, grapes, apple, and remaining 1/4 tsp rosemary to bowl; toss.

4. Serve pork thinly sliced with rice mixture and, if desired, green beans; drizzle with reserved vinaigrette.

Created date

August 2012

Nutritional Information

Calories 327
Fat 12.1 g
Satfat 2.3 g
Monofat 7.5 g
Polyfat 1.7 g
Protein 20 g
Carbohydrate 37 g
Fiber 2 g
Cholesterol 47 mg
Iron 1 mg
Sodium 567 mg
Calcium 14 mg