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Home
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
LOADING
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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