Apple Cinnamon Rice/Maple-Glazed Pork
Source of Recipe
Master Chef Don Easley
List of Ingredients
1 lb. pork tenderloin
1 Tbsp. butter or margarine
Salt and pepper to taste
1/2 cup maple-flavored syrup
3/4 cup uncooked Riceland Extra Long Grain Rice
1-1/2 cups apple juice
1 cup chopped, unpeeled apple
1/4 cup raisins
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup chopped fresh parsley
Cut pork diagonally into 3/4-inch thick slices.
Melt butter in large skillet over medium heat.
Place pork slices in skillet; sprinkle to taste with salt and pepper.
Cook pork until lightly browned on both sides.
Remove pork from skillet.
Pour maple syrup into skillet and boil until reduced and thickened, about 3 minutes.
Return pork to skillet; stir to coat with syrup.
Cover and keep warm while preparing rice.
In medium saucepan, combine all rice ingredients except parsley.
Bring to a rolling boil, stirring lightly and reduce heat to simmer (low boil).
Cover with tight-fitting lid and simmer 15-20 minutes or until liquid is absorbed.
Remove from heat and let stand covered 5 minutes. Stir in parsley.
Serve pork slices with rice.
Drizzle with syrup glaze if desired.
Total Fat: 7g