Peppered Pork & Apricot Salad
- Servings: 4 main-dish servings
Foil does a good job of holding up in the heat. Covering meat with aluminum foil after removing from the oven or grill keeps the meat's surface from cooling off too fast while it stands. Although sometimes it's hard to wait, the standing time helps the meat retain its juices so the meat won’t be dry.
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 pound pork tenderloin
- 1 teaspoon coarsely ground black pepper
- 1 ounce long-grain and wild rice mix
- 1/2 cup snipped dried apricots
- 1/4 cup bottled fat-free Italian salad dressing
- 2 green onions, thinly sliced
- 2 frozen orange juice concentrate, thawed
- 1/2 cup frozen peas
- Fresh apricots, pitted and sliced (optional)
- Aluminum foil
Place pork on a rack in a shallow roasting pan. Sprinkle the pepper evenly over pork. Roast in a 425 degree F. oven about 30 minutes or until a meat thermometer reaches 155 degrees F. Remove from oven; cover loosely with aluminum foil. Let stand for 10 minutes.
Meanwhile, prepare rice mix according to package directions, adding dried apricots the last 5 minutes of cooking. Spread in a shallow baking pan and cool for 20 minutes.
For dressing, in a small bowl combine salad dressing, green onions, and orange juice concentrate. In a large bowl combine rice mixture and peas; drizzle with dressing. Toss lightly to coat.
Spoon rice mixture onto a large serving platter. Cut tenderloin crosswise into thin slices; arrange slices over rice mixture. If desired, garnish with fresh apricots. Makes 4 main-dish servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top