Healthy Moms

MamaMandee
Recipe: Brown Basmati Rice and Roast Pork Tenderloin
February 1, 2013 at 9:53 PM

Brown Basmati Rice and Roast Pork Tenderloin

             Brown Basmati Rice and Roast Pork Tenderloin Recipe

  • Prep Time: 
  • Cook Time: 
  • Yield: Makes 4 servings (serving size: 1 cup rice mixture, 3 oz pork
  • Calories per serving: 327

Ingredients

  • (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
  • sweet apple, such as Braeburn, diced
  • Green beans, optional

Preparation

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.

Good to Know

There are thousands of varieties of rice, but brown basmati is especially fragrant and tender.

 

Replies

  • darbyakeep45
    February 2, 2013 at 8:10 AM

    My hubby would like this!  

  • mp3mom
    by mp3mom
    February 2, 2013 at 8:13 PM

    My family would love this!

    Quoting MamaMandee:

    Brown Basmati Rice and Roast Pork Tenderloin

                 Brown Basmati Rice and Roast Pork Tenderloin Recipe


    • Prep Time: 
    • Cook Time: 
    • Yield: Makes 4 servings (serving size: 1 cup rice mixture, 3 oz pork
    • Calories per serving: 327


    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


    Preparation

    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.


    Good to Know

    There are thousands of varieties of rice, but brown basmati is especially fragrant and tender.



  • reneawesley
    February 3, 2013 at 12:44 AM

    My family would like that. 

  • Krysden
    by Krysden
    February 7, 2013 at 12:16 PM

    sounds great

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