My Top Picks Fall Favorites

Pork Tenderloin: with Apple-Cinnamon Rice

A Fall favorite

Ingredients

  • 1-1/4 c. water
  • 1/4 unsweetened apple juice
  • 1 medium chopped, peeled apple (1 cup)
  • 3/4 c. uncooked long grain rice (we use Uncle Ben's brown)
  • 1/4 c. raisins
  • 1/2 t. cinnamon
  • 1/4 t. salt
  • 1 pork tenderloin (1-1/2 lbs.)
  • 1/4 t. ground pepper
  • 1/4 t. salt
  • 1 Tbls. butter
  • 1/3 real maple syrup
  • 1 Tbls. Dijon mustard
  • 1/4 c. minced fresh parsley

Instructions

In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer according to rice directions on package or until liquid is absorbed.

Stir parsley into rice and set aside while making the sauce.

Meanwhile, cut pork diagonally into 3/4 to 1-inch slices. Use a meat mallet to flatten each slice a little bit (lay between 2 pieces of wax paper) to get medallions. Sprinkle with salt and pepper to taste.

In a large nonstick skillet, cook pork in butter over medium heat until no longer pink and browned (about 12-15 minutes).

Remove to a baking dish, cover with foil and keep warm in oven at 200 degrees until rice is done cooking.

When rice is done, in the same skillet used for the pork, combine syrup and mustard. Bring to a boil; cook and stir for 1 minute.

Spoon rice on a platter, or a shallow oval bowl, top with pork slices and drizzle with sauce.

NOTE: Uncle Ben's brown rice takes 20 minutes, white rice takes 30 minutes, Do not use instant rice.