Brown Basmati Rice and Roast Pork Tenderloin

Yield: Makes 4 servings (serving size: 1 cup rice mixture, 3 oz pork)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 327
  • Fat: 12.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 20g
  • Carbohydrate: 37g
  • Fiber: 2g
  • Cholesterol: 47mg
  • Iron: 1mg
  • Sodium: 567mg
  • Calcium: 14mg

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

Preparation

  1. 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. 2. Meanwhile, cook rice in boiling lightly salted water until just tender (30 minutes); drain.
  3. 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. 4. Serve pork thinly sliced with rice mixture and, if desired, green beans; drizzle with reserved vinaigrette.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brown Basmati Rice and Roast Pork Tenderloin Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy