Tomato-Orange Pork with Yellow Rice Pilaf


Prepare rice through step 1 (10 minutes)

Prepare pork, complete rice; serve (25 minutes)


Tomato-Orange Pork


4 cloves garlic, coarsely chopped

1 teaspoon fresh thyme, coarsely chopped

1 teaspoon fresh oregano, coarsely chopped

Zest/juice of 2 oranges

1 pork tenderloin (about 1 lb)

1/2 teaspoon adobo seasoning with pepper

1 tablespoon olive oil

1 (14.5-oz) can diced tomatoes (undrained)

1 cup reduced-sodium chicken broth

1/3 cup sliced, stuffed green olives


Chop garlic, thyme, and oregano.

Zest/grate orange peel (no white; 2 teaspoons); squeeze oranges for juice (1 cup).

Cut pork into 1-inch-thick slices; coat with adobo (wash hands).


1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add pork; cook 3-4 minutes on each side or until browned. Remove pork from pan.

2. Add remaining ingredients to same pan and bring to a boil. Reduce heat to mediumlow; simmer 3-4 minutes or until liquid has reduced by about one-half.

3. Return pork to sauce and reduce heat to low; cook 2-3 minutes, stirring frequently, or until pork is 145°F. Serve over rice.

Yellow Rice Pilaf


1 tablespoon olive oil

1 (8-oz) package low-sodium yellow rice

1 1/4 cups reduced-sodium chicken broth

1/2 cup frozen green peas

1 (2-oz) package slivered almonds


1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add rice; cook and stir 1 minute. Add broth; bring to a boil.

2. Cover rice and reduce heat to low; simmer 18-20 minutes or until all liquid has been absorbed and rice is tender.

3. Fluff rice with a fork. Fold in peas and almonds, then cover; let stand 1-2 minutes to warm peas. Serve.


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