Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Tenderloin with Apricot-Almond Rice
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 603
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 95 milligrams
- Sodium
- 665 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 5 grams
- Sugar
- 14 grams
- Protein
- 41 grams
Inspired by the complex flavors of a traditional mole, pork tenderloin is coated in a spice rub of ground coffee, cocoa powder and fajita seasoning before searing and roasting in this easy weeknight meal. Sticking with the theme, dried apricots and almonds are toasted alongside white rice to add a sweet nuttiness to the dish, while adobo sauce is whisked into store-bought applesauce to create an addictively smoky condiment.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 603
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 95 milligrams
- Sodium
- 665 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 5 grams
- Sugar
- 14 grams
- Protein
- 41 grams
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the rice, apricots, almonds, 1 teaspoon fajita seasoning and 1/2 teaspoon salt and cook, stirring, until the rice is lightly toasted, about 1 minute. Add 1 1/2 cups water and bring to a boil, then reduce the heat to low; stir, cover and cook until the liquid is absorbed and the rice is tender, 17 minutes. Cover and set aside.
- Meanwhile, season the pork with salt and pepper. Stir together the cocoa powder, ground coffee and remaining 1 teaspoon fajita seasoning and rub all over the pork.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium heat until shimmering. Add the pork and cook, turning, until browned on all sides, 4 to 5 minutes. Transfer the skillet to the oven and roast, turning the pork once, until cooked through with a little pink in the center, 12 to 15 minutes. Remove to a cutting board to rest for 5 minutes.
- Stir together the applesauce and adobo sauce. Fluff the rice with a fork and stir in the lime zest. Thinly slice the pork and serve with the rice, applesauce and lime wedges.
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