Mango Pork with Wild Rice Pilaf

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Sweet-tangy chutney works its way into both the meat and the rice in this zesty dish.

Yield:

4 servings (serving size: 3 ounces pork and about 3/4 cup rice)

Recipe from

Nutritional Information

Calories 285
Fat 4.1 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 25.3 g
Carbohydrate 34 g
Fiber 1.1 g
Cholesterol 74 mg
Iron 2 mg
Sodium 793 mg
Calcium 23 mg

Ingredients

The 5 ingredients:
1 lime
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

Preparation

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.

Note:

October 2009