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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Saw this in Good Housekeeping while I sitting at the hair salon. Posting before I forget so I can use soon. Ingredients:
4 large carrots, cut into 1-inch chunks |
1 1/4 lbs pork tenderloin, whole |
1 large navel orange |
1 teaspoon extra virgin olive oil |
1 small red onion, sliced |
1 tablespoon dijon mustard with seeds |
1 (7 1/2 ounce) package heat-and-serve precooked brown rice |
Directions:
1. In 9-in. glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on High 6 to 7 minutes or until tender, stirring once.
2. Meanwhile, cut pork crosswise into 1 1/4-in.-thick slices. Press each slice with palm of hand to flatten slightly; season both sides with salt and freshly ground black pepper.
3. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice, set aside.
4. Heat 12-in. skillet on medium-high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
5. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally.
6. Meanwhile, microwave rice as label directs.
7. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.
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