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Publix Aprons Recipes

Maple Roasted Pork Tenderloin With Mushroom Pilaf and Ratatouille

Total Time - 50 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare ratatouille through step 1 - 10 minutes
  • Prepare pork recipe through step 3 - 15 minutes
  • While rice comes to boil, continue ratatouille recipe - 5 minutes
  • Complete rice, ratatouille, and slice pork; serve - 20 minutes

Maple Roasted Pork Tenderloin With Mushroom Pilaf and Ratatouille

Maple Roasted Pork Tenderloin With Mushroom Pilaf

Ingredients
cooking spray
1 tablespoon olive oil
1 tablespoon maple syrup
2 teaspoons chopped garlic
2 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds pork tenderloin
1 (6-ounce) box long grain and wild rice
2 1/4 cups water
1 tablespoon butter

Steps

1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in medium bowl oil, syrup, garlic, mustard, salt, and pepper; mix well.
2. Cut pork tenderloin in half lengthwise, if more than 2-inches thick. Add tenderloins to mixture and turn to coat evenly. Place pork in baking dish; wash hands. Drizzle with any remaining marinade. Bake 30 minutes or until internal temperature of pork reaches 160°F. Use meat thermometer to accurately ensure doneness.
3. Combine in medium saucepan rice, seasoning (from rice), water, and butter; cover and bring to boil on medium-high heat.
4. Cover, reduce heat to low, and simmer 25 minutes or until water is absorbed. Fluff with fork before serving.
5. Slice pork diagonally into 3/4-inch-thick slices. Serve over rice.

CALORIES (per 1/4 recipe) 412kcal; FAT 11g; CHOL 84mg; SODIUM 793mg; CARB 35g; FIBER <1g; PROTEIN 43g; VIT A 6%; VIT C 7%; CALC 5%; IRON 21%

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Ratatouille

Ingredients
1/2 eggplant
1 small red bell pepper
1 medium zucchini
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon oregano
1 (15-ounce) can crushed tomatoes (undrained)
salt and pepper, to taste

Steps

1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into 1/2-inch cubes; set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.
3. Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.
4. Stir in tomatoes (including liquid). Cover and reduce heat to low; simmer 15 minutes, stirring occasionally, or until desired tenderness. Season with salt and pepper; serve.

CALORIES (per 1/4 recipe) 129kcal; FAT 7g; CHOL 0mg; SODIUM 170mg; CARB 15g; FIBER 5g; PROTEIN 3g; VIT A 49%; VIT C 122%; CALC 6%; IRON 11%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Dairy
Add to your grocery list 1 tbsp butter

Dry Grocery
Add to your grocery list 2 tsp country-style Dijon mustard
Add to your grocery list 1 (15-oz) can crushed tomatoes
Add to your grocery list 1 (6-oz) box long grain and wild rice
Add to your grocery list 1 tbsp maple syrup
Add to your grocery list 3 tbsp olive oil
Add to your grocery list 1 tsp oregano
Add to your grocery list vegetable cooking spray

Meat
Add to your grocery list 1 1/2 lb pork tenderloin

Produce
Add to your grocery list 1 tbsp + 2 tsp chopped garlic
Add to your grocery list 1/2  eggplant
Add to your grocery list 1 small red bell pepper
Add to your grocery list 1 medium zucchini

Suggested Items
Add to your grocery list Italian bread
Add to your grocery list New York-style cheesecake

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Utensils & Cookware

  • medium saucepan with lid
  • large sauté pan with lid
  • 9- x 13-inch baking dish
  • medium bowl
  • cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Ratatouille, served with the long grain and wild rice, makes a great vegetarian meal for two.
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Recipe Version pork0001