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Brown Basmati Rice and Roast Pork Tenderloin

Photo: Plamen Petkov
Prep time 15 mins
Cook time 30 mins
Yield Makes 4 servings (serving size: 1 cup rice mixture, 3 oz pork)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.