Dijon Pork and Rice Pilaf

Sautéed pork tenderloin with whole-grain brown rice simmered with crisp apple, dried cranberries and just the right touch of dijon-style mustard. Top with green onions and chopped walnut pieces.

Makes 4 Servings

Ingredients

2	tsps	canola oil
1	lb	(12 oz.) pork tenderloin, cut into thin strips
1	tsp	salt
1/4	tsp	ground black pepper
2	cups	water
2	cups	Minute^® Brown Rice, uncooked
1		apple, chopped
1	cup	dried cranberries
1	Tbsp	Dijon mustard
3		green onions, thinly sliced
1/3	cup	walnut pieces

Directions

Heat oil in large nonstick skillet on medium-high heat. Add meat; season with salt and pepper. Cook 8 min. or until meat is cooked through, stirring frequently. Remove meat from skillet; cover to keep warm.
Add water, rice, apple, cranberries and mustard to skillet; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. Remove from heat; cover. Let stand 5 min.
Spoon rice mixture onto serving platter; top with the meat mixture. Sprinkle with green onions and walnuts.

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Dijon Pork and Rice Pilaf

Makes 4 Servings

Ingredients

Directions