Sweet-tangy chutney works its way into both the meat and the rice in this zesty dish.
The 5 ingredients:
6 tablespoons sweet mango chutney
1 cup long-grain and wild rice blend
1/3 cup diagonally cut green onions
1 (1-pound) pork tenderloin, trimmed
How to Make It
Preheat oven to 400°. Grate 1 teaspoon lime rind; squeeze 1 1/2 tablespoons lime juice over a small bowl. Combine 1 tablespoon juice, 1/2 teaspoon rind, and chutney in a medium bowl. Cook rice according to package directions, omitting salt and fat. Stir in onions, 2 tablespoons chutney mixture, 1 1/2 teaspoons juice, 1/2 teaspoon rind, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes, browning on all sides. Place pan in oven; bake at 400° for 10 minutes or until thermometer registers 155°. Spoon 1/4 cup chutney mixture over pork. Cover loosely with foil; let stand 5 minutes or until temperature reaches 160° (slightly pink). Cut pork into thin slices; serve with rice.
Pretty good and easy to make. You need to make the rice with green onions because the pork alone will fall short of satisfying. I used lean pork tenderloin instead. Good for a weeknight where you a super busy.
Not fabulous, but it was decent enough. The pork didn't have much flavor due to the lack of a marinating step, but I liked the quick cooking combo of stove/oven. I don't think that would have worked well with a marinade. The rice was tasy, but I accidentally bought a wild rice mix that contained brown rice, so it took 50 minutes to cook while the pork only took about 30 total.
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