Brown Basmati Rice and Roast Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
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.
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