Spiced Pork Tenderloin and Brown Rice with Fruit and Pistachios
By Jessica RudolphPublished on October 31, 2023
Time
55 Minutes
Yield
Serves 4
Ingredients
1½ cups long-grain brown rice 1¾ teaspoons table salt, divided, plus salt for cooking rice⅓ cup dried apricots, chopped¼ cup golden raisins 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon pepper 2 (1-pound) pork tenderloins, trimmed5 tablespoons extra-virgin olive oil, divided½ teaspoon grated lemon zest plus 2 tablespoons juice½ cup shelled pistachios, toasted and chopped coarse
Before You Begin
You can use almonds instead of pistachios, if desired. Sprinkle with chopped fresh mint.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice and return to saucepan. Stir in apricots, raisins, and ½ teaspoon salt. Cover and set aside.
- Meanwhile, combine cumin, coriander, pepper, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, 6 to 8 minutes. Transfer skillet to oven and continue to cook until pork registers 135 degrees, 6 to 12 minutes longer.
- Transfer pork to cutting board and let rest for 10 minutes. Whisk lemon zest and juice and remaining ¼ teaspoon salt and ¼ cup oil together in bowl. Stir pistachios and half of vinaigrette into rice. Slice pork. Serve with remaining vinaigrette.
Time
55 MinutesYield
Serves 4Ingredients
1½ cups long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
⅓ cup dried apricots, chopped
¼ cup golden raisins
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon pepper
2 (1-pound) pork tenderloins, trimmed
5 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 tablespoons juice
½ cup shelled pistachios, toasted and chopped coarse
Ingredients
1½ cups long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
⅓ cup dried apricots, chopped
¼ cup golden raisins
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon pepper
2 (1-pound) pork tenderloins, trimmed
5 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 tablespoons juice
½ cup shelled pistachios, toasted and chopped coarse
Ingredients
1½ cups long-grain brown rice
1¾ teaspoons table salt, divided, plus salt for cooking rice
⅓ cup dried apricots, chopped
¼ cup golden raisins
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon pepper
2 (1-pound) pork tenderloins, trimmed
5 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest plus 2 tablespoons juice
½ cup shelled pistachios, toasted and chopped coarse
Why This Recipe Works
We stirred raisins and dried apricots into still-warm rice so that the steam could soften and plump the fruit.
Before You Begin
You can use almonds instead of pistachios, if desired. Sprinkle with chopped fresh mint.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice and return to saucepan. Stir in apricots, raisins, and ½ teaspoon salt. Cover and set aside.
- Meanwhile, combine cumin, coriander, pepper, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, 6 to 8 minutes. Transfer skillet to oven and continue to cook until pork registers 135 degrees, 6 to 12 minutes longer.
- Transfer pork to cutting board and let rest for 10 minutes. Whisk lemon zest and juice and remaining ¼ teaspoon salt and ¼ cup oil together in bowl. Stir pistachios and half of vinaigrette into rice. Slice pork. Serve with remaining vinaigrette.
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