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wild rice carrots ground cinnamon apple cider vinegar kosher salt pork tenderloin extra-virgin olive oil low-fat plain yogurt pecans clove garlic cranberries
Viewed: 40 - Published at: 9 years agoIngredients
- 1/2 cup converted (parboiled) wild rice blend, flavor packet discarded
- 3 medium carrots, sliced
- 1/4 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground pepper
- 1 pork tenderloin (1 to 1 1/4 pounds), cut into 4 pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 cup low-fat plain yogurt
- 1/4 cup pecans, toasted and finely chopped
- 1 small clove garlic, finely grated
- 12 cups mixed baby greens (about 8 ounces)
- 1/3 cup dried cranberries or dried cherries
Method
- Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes.
- Drain; rinse under cold water.
- Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl.
- Sprinkle the pork with 1/4 teaspoon each salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Add the pork and brown all over, 5 minutes.
- Add the carrots and cook 2 minutes.
- Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes.
- Transfer the pork to a cutting board.
- Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl.
- Stir in the roasted carrots and pan drippings.
- Add the greens, dried cranberries and rice and toss.
- Season with salt and pepper and divide among plates.
- Slice the pork and add to the salads.
- Per serving: Calories 433; Fat 16 g (Saturated 3 g); Cholesterol 76 mg; Sodium 413 mg; Carbohydrate 42 g; Fiber 8 g; Protein 32 g
- Photograph by Christopher Testani
