Basmati Rice Bowls with Mustard-Rubbed Pork and Brussels Sprouts
- 2 pork tenderloins, about 1 pound each
- 3 tablespoons grainy mustard or honey mustard
- 1 3/4 cups water
- 1 cup basmati rice
- 2 tablespoons dried cranberries, finely chopped, plus more for garnish
- 1 tablespoon chopped fresh rosemary, plus more for garnish
- 1 navel orange, peeled and segmented
- 2 tablespoons cider
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons cider vinegar
- 1 1/2 pounds brussels sprouts, trimmed and halved
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Black pepper
- 1/4 cup pecans, finely chopped, plus more for garnish
- Preheat the oven to 400 degrees . On a large baking sheet lined with foil, rub each pork tenderloin with 1 tablespoon mustard. Roast until internal temperature reaches 160 degrees , 25 to 30 minutes. Set tenderloins aside to rest for at least 5 minutes.
- Meanwhile, in a medium saucepan, bring water and rice to a boil. Reduce to a simmer, cover, and cook for 12 minutes. Turn off heat and let sit, covered, for 3 minutes, then fluff with a fork. Gently stir in cranberries and rosemary and fold in orange segments.
- In a small, lidded jar, shake cider, 1 tablespoon oil, vinegar, and remaining 1 tablespoon mustard; set aside. In a large, high-sided skillet, heat remaining 1 tablespoon oil over medium heat. Add sprouts, garlic, salt, and pepper. Cook, stirring occasionally, until tender and golden brown, 10 to 15 minutes, adding water if necessary. Remove from heat and stir in pecans and vinaigrette.
- Slice pork into medallions. To each of 4 serving bowls, add rice, sprouts, and pork; garnish with additional cranberries, pecans, and rosemary.
Per serving: 625 kcal cal., 17 g fat (3.1 g sat. fat), 58 g carb., 8 g fiber, 57 g pro.. Percent Daily Values are based on a 2,000 calorie diet