Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 3 ounces pork and about 3/4 cup rice)

Sweet-tangy chutney works its way into both the meat and the rice in this zesty dish.

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.

Ratings & Reviews

Peggy1785's Review

Saecca
January 04, 2012
I followed the directions but used lemon instead of lime for rind and juice. I thought it was good except I had to cook the meat longer.

Saecca's Review

LindsayC
December 31, 2009
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.

LindsayC's Review

Peggy1785
September 30, 2009
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.