Pork with Apple-Cinnamon Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âMy mother always had a way of making every dish she served special,â Edie DeSpain recalls from Logan, Utah. âThis pork entree with apples, raisins, cinnamon and maple-flavored syrup is just one example.â Ingredients:
1-1/4 cups water |
1/4 cup unsweetened apple juice |
1 cup chopped peeled apple (about 1 medium) |
3/4 cup uncooked long grain rice |
1/4 cup raisins |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt, divided |
1 pork tenderloin (1 pound) |
1/4 teaspoon coarsely ground pepper |
1 tablespoon butter |
1/3 cup sugar-free maple-flavored syrup |
1 tablespoon dijon mustard |
1/4 cup minced fresh parsley |
Directions:
1. In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed.
2. Meanwhile, cut pork diagonally into 3/4-in. slices; sprinkle with pepper and remaining salt. In a large nonstick skillet, cook pork in butter over medium heat until no longer pink. Remove and keep warm.
3. In the same skillet, combine syrup and mustard. Bring to a boil; cook and stir for 1 minute. Stir parsley into the rice. Serve pork over rice; drizzle with sauce. Yield: 4 servings.
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