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


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


  • 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.