Pork Tenderloins with Cranberries, Brown Rice and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from America's Test Kitchen. pork tenderloin, vegetable oil, onion, walnuts, fresh sage, dried cranberries, cooked brown rice, orange juice cvt Ingredients:
18 ounces cooked pork tenderloin, cut crosswise into 1 1/2-inch slices, net from 1 1/2-2 pounds |
1/2 tsp salt, divided |
1/4 tsp pepper, divided, to taste |
3 t vegetable oil |
1 onion, finely chopped |
1/2 cup chopped walnuts |
2 t finely chopped fresh sage |
3/4 cup dried cranberries |
154 g dry brown rice, to yield 17.6 ounces cooked brown rice |
3/4 cup orange juice |
Directions:
1. Pat pork dry with paper towels and season with salt and pepper.
2. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add pork and cook until well browned, about 4 minutes per side.
3. Reduce heat to medium and using tongs, place pork on its sides until well browned and thoroughly cooked, 145 degrees, 6-10 minutes. Remove to plate and keep warm.
4. Add remaining 1 tablespoon of oil, onion and walnuts, and cooked till until is softened, about 5 minutes. Add sage and cook till fragrant, about30 seconds. Stir in rice, cranberries and orange juice and cook until liquid had evaporated, about 3 minutes. Season with salt and pepper to taste.
5. Spoon rice onto individual plates and top with pork.
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